MENU dorset issue 25 MENU25.dorset pdf issue 25.final | Page 57

RNLI College Chef
Trevor Parsons keeps
lifeboat crews fuelled
with his food.
VOLUNTEER’S MOULES MARINIERE
This is a true taste of the sea and fit for a lifeboat
crew, from RNLI College chef Trevor Parsons
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There are many ways to support the
lifesaving work of the RNLI but you’d be
hard-pressed to find one as delicious as this.
The RNLI College isn’t just home to a training
centre for the brave crews and college visitors,
it also houses Riggers Restaurant and the
Slipway Café Bar. They occupy a superb
waterfront location overlooking Poole Harbour.
Open for breakfast, lunch and the dinner, the
menu at Riggers is full of classic dishes and
a good proportion of fish including a seafood
platter, beer battered fish and chips and these
Volunteer’s Moules Marinière. Chef Trevor
Parsons and his team pride themselves on
serving visitors and volunteers great locally
sourced food. Chances are you’ll be dining
alongside crew members and every pound
you spend will help to save lives at sea.
Ingredients Method
Tomato, chilli &
coriander jus
50g sundried tomatoes
1 x red chilli
10g coriander
Pinch of salt and pepper
50cl lemon-infused olive oil
(Roughly chop all dry ingredients
together, blend with the oil)
1. In a hot thick-bottomed pan, add butter or
oil, add the cleaned mussels, onion and garlic.
Cover for two minutes, then add the wine, and
cook for a further two minutes.
2. Then add the cream and finish for about
5 minutes, add chopped parsley, salt and
pepper and pour into a deep bowl. Pour over
some of the sundried tomato and coriander jus
and enjoy.
Mussels Tip
500 grams live mussels
(shells cleaned and de-bearded)
2 x cloves of garlic, crushed
1 x small onion
25cl dry white wine
25cl cooking cream
(double/whipping)
Salt and Pepper
Chopped Parsley
Butter/oil (your preference)
www.menu-dorset.co.uk
When cleaning the mussels, if the shells do not
close when tapped on a bench, throw away.
When mussels are cooked, they should all be
open, if not, throw away the closed ones.
Option
Eat mussels first then use a crusty bread to
soak up the delicious juices.
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