Gordon’s fast food: Moules marinere with wild garlic toasts
Whip up delicious meals the whole family will adore in just 30 minutes with these recipes from Gordon Ramsay’s new cookbook
This scrumptious moules marinere with wild garlic toasts dish is perfect for a filling dinner
Mussels are one of my favourite shellfish – they are cheap, healthy and you can cook them in minutes.
This version of the French classic uses the subtle wild garlic that can be foraged in woodlands from March-May, or found at farmers’ markets.
If you can’t get your hands on it, double the amount of garlic in the liquor and add a crushed clove to the toast butter.
- 1kg (2lb 4oz) mussels
- 2tbsp olive oil
- 2 banana shallots, peeled and finely diced
- 1 large garlic clove, peeled and finely chopped
- 125ml (4fl oz) dry white wine, such as muscadet
- 150ml (5fl oz) double cream
- A large handful of wild garlic leaves, finely chopped
30g (1oz) butter
For the wild garlic toasts
- 150g (5½oz) butter, softened
- A handful of wild garlic, roughly chopped
- Sea salt and freshly ground black pepper
- 4-6 slices of baguette
- 20g (¾oz) Parmesan cheese
Preheat the grill to medium-high. Wash and debeard the mussels, then drain in a colander. Place a large casserole dish with a tight-fitting lid over a medium heat and heat the oil. Add the shallots and cook for 2-3 minutes, until softened.
Stir in the garlic for 1 minute, then add the wine. Simmer until the wine reduces by half. Add the cream and wild garlic, turn the heat to high and let it reduce by half again. Meanwhile, to make the wild garlic toasts, put the butter into a food processor with the wild garlic, salt and pepper. Blend well.
If you have more wild garlic than you need, make double the butter recipe, roll it into a log and freeze it for future use. It’s delicious melted onto a steak or stirred through risotto.
Put the baguette slices on a tray and grill for 2 minutes, until golden and toasted on one side. Remove the tray, flip each slice over, then spread thickly with the wild garlic butter.
Finely grate the Parmesan over each slice until evenly coated, then grill for 2 more minutes, or until golden. Add the mussels to the wine pan and stir well.
Put the lid on and cook for 4-5 minutes, until all the mussels have opened. Discard any that haven’t opened, then stir the 30g of butter into the sauce and serve immediately with the wild garlic toasts.
Quick & Delicious: 100 Recipes In 30 Minutes Or Less by Gordon Ramsay is published by Hodder, £25. © Gordon Ramsay. To order a copy for £20 call 01603 648155 or go to mailshop.co.uk. Free delivery on all orders. Offer valid until 02/11/2019.