Mussels in Cream

Moules marinière is a hearty, Belgian dish made from fresh mussels cooked in white wine, butter, garlic, and herbs.

This absolutely delicious starter course works well on the grill, too. I’ve added heavy
whipping cream to my variation, so we’ll call the dish moules crème instead.

Cook the mussels in a cast iron pot that has warmed up on the grill while the coals were
being lit.

Moules Crème
• 1 mesh bag of fresh mussels weighing about 2.2 lb (1 kg)
• 1 shallot
• 2 cloves of garlic
• 2 oz. (50 g) butter
• ⅔ cup (150 ml) dry white wine
• 6¾ fl. oz. (200 ml) heavy whipping cream
• ¼ cup (50 ml) finely chopped thyme
• ¼ cup (50 ml) finely chopped chives
• ¼ cup (50 ml) finely chopped parsley
• about 1 teaspoon salt
• ¼ teaspoon ground black pepper

Scrub the mussels thoroughly with a bristle brush. Discard any mussels with broken shells.

Some mussels might be slightly ajar but will close if you press the shells together. If they
don’t close, discard them as well, as you don’t want to run the risk of having a bad mussel
in the pot.

Chop the shallot and garlic finely. Brown the butter lightly in the cast iron pot, without
browning it too much. Add the shallot and garlic, and sauté for a few minutes until they’re
translucent but not browned. Pour in the wine, bring to a boil, and add the mussels. Cover
with a lid and bring to a rapid boil for about 5 minutes, until all the mussels have opened.

Fish out the mussels with a slotted spoon, and place them in a stainless steel bowl, keeping
them warm on indirect heat next to the embers. Discard any mussels that did not open.

Pour the cream into the pot, bring it to a boil, and let simmer for 5 minutes. Stir in the
chopped herbs, salt, and pepper, taste, and season with more salt if needed. Serve the broth in bowls with the mussels placed around the edge. Garnish with a few sprigs of fresh herbs.

If you don’t have a cast iron pot, you can also make the broth in a saucepan on the
stovetop. Heat the broth later in small bowls made from folded foil, one per guest. Place 3
sheets of foil one on top of the other, and crush the edges together to mold into the shape
of a pot. Place it on the grill’s grate nearest the embers, then fill it with a ladle of broth and
add in the cooked mussels to be heated.

This dish is also excellent served as entrée. Simply double the recipe and use two bags of
mussels instead of one.

If you prepare the dish in the paleo style without cream, it will be even more delicious if
served with an aioli.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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Cucumber Boats with Cream Cheese and Smoked Mussels

Smoked mussels make perfect appetizers to pair with a before-dinner drink. They’re very
quick and easy to prepare. You can get them ready and store them in the refrigerator
under plastic wrap until your guests to arrive.

I have chosen a creamy, organic, fresh cream cheese from Castello, as it is easily piped on
to the cucumber boats.

You can also make your own cream cheese—it’s very simple to do. You’ll find my recipe
for cream cheese on page 60.

Cucumber Boats with Cream Cheese and Smoked Mussels
• 1 cucumber, preferably hothouse
• 1 tub of organic cream cheese (or homemade cream cheese)
• 1 can of smoked mussels
• parsley for garnish

Cut the cucumber in half length-wise. Scrape out the seeds with a spoon. Cut the
cucumber into inch- or inch-and-a-half-long pieces. Take a small slice off the rounded
side on the back of the cucumber piece to make it stable on a platter.

Place the cream cheese in a bowl and whip it with an electric beater until soft and airy. Fill
a piping bag fitted with a wide tip. Pipe a rosette of cheese into the hollow side of the
cucumber piece.

If you don’t have a piping bag, make small eggs of cheese by using a teaspoon dipped in
warm water. Leave the mussels to drain in a sieve, and then place one atop each cucumber
boat. Garnish with a small sprig of parsley.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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