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.
| Ingredients | Serves 4 |
| Fresh mussels | 2 kg |
| Butter | 80 gm |
| Onion chopped | 160 gm |
| Corn flour | 1 tspn |
| Garlic chopped | 20 gm |
| Thyme fresh | 1 sprig |
| White wine | 80 ml |
| Cream | 120 ml |
| Fresh butter | 120 gm |
| French fries | 600 gm |
| Salt and white pepper to taste | |
Cooking method
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.
