Shellfish are delicious...when you can get good shellfish. Frankly, if it's not top-quality, don't bother; these days, you have to jump on the chance to devour delicious shellfish, and this recipe is a great way for you to do so!
Ingredients:
1 tablespoon butter
1/4 cup finely chopped yellow onions
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
3 quarts mussels, beards removed, cleaned and scrubbed (but you can't do this in advance!)
1 teaspoon sea salt
Freshly ground pepper, to taste
1 bay leaf
2 sprigs fresh thyme, or 1/2 teaspoon dried
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons Dijon mustard (I use Fallot)
2 tablespoons finely chopped flat-leaf parsley
FIRST: Heat the butter in a large saucepan until melted. Add the onions, shallots, and garlic, and cook briefly, until wilted. Do not brown.
THEN: Add the mussels, salt, pepper, bay leaf, thyme, white wine, and cream. Cover closely and bring to a boil. Cook for about 5 minutes, shaking to redistribute the mussels. Cook until all the mussels are opened.
NEXT: Using a slotted spoon, transfer the mussels to a serving bowl. Keep warm. Continue cooking the sauce for a minute, and remove the bay leaf and the thyme. Stir in the mustard with a wire whisk while heating. Do not boil.
FINALLY: Season sauce to taste with salt if necessary, then spoon equal portions of it over the mussels, and sprinkle with parsley. Serve immediately with crusty bread.
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