Bistronomie is a made up word to describe a method of cooking, explored by the Mövenpick hotel group where young traditional chefs re-interpreted classic dishes and presented them in a simpler “bistro” style.
Our resident gourmand, Miss Terry, visited the new Mövenpick at Na Jomtien and “stole” this week’s recipe which is for the neo-classic “Moules Marinieres” (French) for steamed mussels in white wine.
|Fresh mussels||2 kg|
|Onion chopped||160 gm|
|Corn flour||1 tspn|
|Garlic chopped||20 gm|
|Thyme fresh||1 sprig|
|White wine||80 ml|
|Fresh butter||120 gm|
|French fries||600 gm|
|Salt and white pepper to taste|
Wash mussels under running water and de-beard the shells. Discard any open mussels. Simmer butter and onion in a large pot and stir in the corn flour, garlic, thyme and wine.
Add mussels and simmer (covered) for 5-7 minutes. Discard any mussels still closed after the cooking period. Remove the sprig of thyme.
Add cream and fresh butter and stir into a creamy consistency, adding a little water, if needed. Season with salt and pepper, sprinkle with parsley and serve immediately with French fries on the side.