Culinary Recollections by Moët & Chandon & The Mussel Monger

I always believe that life’s most important moments and memories, from everyday achievements to grand milestones, are all equally deserving of celebration, especially at a time when there is a general sense of nostalgia for the way things were (and I am really missing the ability to travel especially).

We created some unforgettable moments at home recently thanks to Moët & Chandon & The Mussel Monger.

Check out these fantastic dishes specially created by Neill Anthony which you can make at home too.

THE MUSSEL MONGER OYSTERS:

Open & release the oysters from the shell.

Dressing:

  • Red Onion
  • Chilli
  • Shallots
  • Olive Oil
  • Coriander

Enjoy with chilled Moët & Chandon Brut.


MUSSELS WITH FRESH LINGUINE

(Serves 4 people)

Ingredients:

  • Fresh mussels 
  • Moët & Chandon Brut
  • Fresh Linguine
  • Cup of Sliced Red Onion
  • Cup of Sliced Fennel
  • Half a cup of chives
 

Method:

  • Add mussels in super hot pan
  • Add a cup of Moët & Chandon Brut to the mussels
  • Put on lid and steam for 8 minutes until they are open
  • Strain mussels and take them out of the shell
  • Add sliced onion to the mussel Moët & Chandon reduction
  • Add 2 tablespoons of butter to the onions
  • Add sliced fennel and a pinch of salt
  • Add cooked pasta / fresh pasta to the sauce – cook for 30 seconds
  • Add another pinch of salt and tablespoon of butter
  • Add half a cup of chives
  • Add freshly cooked mussels to pasta
  • Fold mussels through the pasta sauce and cook for another 30 seconds

Add coriander to garnish and serve with Moët & Chandon.

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