Comments on: “Naked” Moules Marinière a la Marketman

By: Monique

Monique — Fri, 22 Feb 2013 13:03:04 +0000

Have you ever tried putting a little bit of fresh cream on your mussels? I love this dish and especially like to dunk a good crusty french bread in its juices!

By: atbnorge

atbnorge — Mon, 18 Feb 2013 13:43:50 +0000

Aww, I love mussels sauteed in butter then cooked in white wine. Any leftover white wine will do, but the last instance, I used Noilly Prat (about a glass) and it came out just as nice. I also do the same with razor clams and they come out really good. I use just tarragon for aromatics or when there’s chervil in the house.

By: Betchay

Betchay — Mon, 18 Feb 2013 10:00:19 +0000

I like mussels and yes I agree with the dubious cleanliness of local mussels but you do have to admit that mussels from Philippines waters has a certain sweetness and umami taste that you can not find on imported ones even if they are fresh.

By: Risa

Risa — Mon, 18 Feb 2013 09:37:09 +0000

MM, I would do the mussels – same recipe, but with butter at the end! (Bad!)

By: ami

ami — Mon, 18 Feb 2013 01:15:49 +0000

Chinky, you can also get frozen NZ mussels from S&R (beside the lobster tails and crab legs). The ones that they have are in a half shell which is perfect for baked mussels.

MM, those potatoes look sensational!

By: Papa Ethan

Papa Ethan — Sun, 17 Feb 2013 15:05:24 +0000

Your third and fourth photos look like they were set up with professional lighting. Congrats!

By: Britelite

Britelite — Sun, 17 Feb 2013 14:45:04 +0000

Thanks MM!

By: Marketman

Marketman — Sun, 17 Feb 2013 12:54:02 +0000

Britelite, there is an evolving view that most beef steaks, roasts, etc. can benefit from a salting several hours before it is cooked, depending on thickness, heft of piece of meat. I always thought that would draw moisture out, making the meat a little dry, but I have salted some meats this way and the results are pretty good… Just dry the surface before searing or cooking the meat. Khew, yes, thanks for that, will have to try that next time, but I agree the potatoes would be less waterlogged…

By: Britelite

Britelite — Sun, 17 Feb 2013 12:45:47 +0000

Is it alright to marinate all steaks two hours before grilling or this is only true for flanks? Thanks..

By: Khew

Khew — Sun, 17 Feb 2013 02:57:33 +0000

Try steaming instead of parboiling the potatoes – the taste is richer……and because it’s ‘dryer’, absorbs more of all that lovely fat too! :))