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Moules marinières à la créole

Moules marinières à la créole

I was told once, that the best recipes often come from mistakes or lack of ingredients, Tarte Tatin is one of them. "Moules marinières à la créole" is most definitely one of those too. I know what you're thinking, how can "moules marinières" be creole? Well, let me tell you how. I love mussels. I tend to cook them the same way we cook fish in Reunion Island, i.e in a rich tomato sauce flavoured with thyme, ginger, lost of garlic and turmeric. So, here I am in the kitchen prepping everything for my creole mussels. The pan is on the stove, I add the oil, fry my onions, then go and look for the tin of tomato, and I haven't got one! Damn it! I had everything prepped for it, what do I do now? Plan B, what do I have in my fridge that I could accommodate with those ingredients? A bottle of white wine and a little bit of tomato puree... So, my onions are now cooked so let's rustle up something new then...

Picture of mussels cooked and opened in the pot, you can learn how to make this dish on the blog of the cookery school Gourmandises Academie, Cambridge

Ingredients:

 

1 kg of fresh mussels 

Ginger, the size of a TBSP

5 cloves of garlic

Half bottle of white wine

Fresh thyme

A little bit of turmeric

A TBSP of tomato puree

Double cream

One onion

Three TBSP of vegetable oil

You will need a deep pan for this.

 

Method:

First thing first, clean your mussels. I plunge them in cold water and scrub off the barnacles and hairy beard that are on the shells. Discard of the ones that are open still. In a pan, add your vegetable oil and onions and fry until the onions are translucent. Crush your garlic and ginger into a paste and add to the pan, stir and cook for a minute, add a little bit of turmeric at this point, not too much, less than a 1/4 of a tsp. Then add your white wine, the fresh thyme and the tomato puree. Stir everything and let your sauce simmer for about 15 minutes. Add your mussels and a little bit of double cream, lid on and let them cook for a good five minutes until they’re all opened. Et voilà! I didn’t think that turmeric, ginger and garlic would work with white wine, but it absolutely does! I hope you give it a go, well worth it!

Bon appétit!

Corinne

If you enjoy shell fish you might like to try “Lobster tail in a rich tomato and turmeric sauce”. 

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recipe

Le cari de poisson de papa

Le cari de poisson de papa

Making the most of my 79 year old dad right now in Reunion, and most importantly his culinary knowledge. This is a classic of Reunion cuisine and so easy to make too. My father used a tropical fish called "poisson ananas" that we find here in Reunion island. But you can use bass or cod that are quite meaty and will hold their shape in the broth.

Ingredients:

This recipe will serve 4 people

Two big whole sea bass, (ask your fish monger to cut the fish into big chunks, keeping the head)

One whole garlic

Chillies (depending on your taste buds as much or as little as you like) 

One whole onion

1/2 tsp turmeric

Ginger (the size of a table spoon) 

Fresh Thyme

A tin of chopped tomatoes 

Vegetable oil

Method:

First, crush your garlic, ginger and chilli into a paste. In a pan, add a tbsp of vegetable oil (not olive oil, it doesn’t work with this recipe). Start by adding your onions and thyme, stir until the onions become translucent. Then add your garlic, your ginger and your chilli paste and stir again for a minute then add your turmeric and your tomatoes. Stir and let this lovely sauce simmer for 30 minutes, then add your fish chunks including the head (it gives flavour to the fish stew) and simmer for another 10 minutes, stirring after 5. That’s it. Before serving, remove the heads, then add some chopped fresh parsley. In Reunion, we tend to serve it with plain Basmati rice. Delicious! Et voilà!

Bon appétit!

Corinne

You can watch my dad making his cari on YouTube