Steamed Mussels in White Wine Sauce               

 tags (edit): @Vogel @Try Soon! Seafood Appetizers  

 

Below is a recipe that I got from a cooking class. The Chef's name is Michael Peters, owner of Pierre's Restaurant in Harding, New Jersey. The broth is so good in this that you have to serve it with a spoon. Mussels are best if served as quickly after purchase as possible. If you must store them, keep them in icy cold water in the refrigerator. Discard any that have opened.

Ingredients

CRUDETTS
1 ea Baguette Sliced 1/2" Thick On Bias
1/2 stick Butter Softened
4 cloves Garlic Minced
MUSSELS
4 pounds Mussels Washed And Debearded
2 cups Onion Chopped
2 cups Pinot Grigio
3 ea cloves Garlic Crushed
 

Instructions
 CRUDETTS:1. Blend the butter and garlic together well and spread thinly on the slices of baguette. Put under the broiler and toast until just golden brown. Set aside and keep warm while you prepare the mussels.

MUSSELS:1. Fill a sink 1/2 full of cold water. Add the mussels and toss them around. Pull the beards and scrape off any barnacles from each mussel (inspecting them to make sure that they are tightly closed). Discard any mussels that are opened before cooking. Keep the cleaned mussels out of the water in the refrigerator until ready for use. Do not hold them more than a few hours after washing.

2. Using a vegetable steamer, or a collander in a heavy sauce pan, steam the mussels over one quart of boiling water approximately 7-8 minutes. Shake the pan to make sure they all cook. At this point the mussels should open -- discard any that have not opened.

3. Melt butter in a sauce pan over medium heat, add the onions, wine and garlic. Simmer until the wine reduces to half.

4. Once the mussels are steamed, strain the cooking liquid through a fine sieve or muslin. Add three cups of the strained mussel broth to the sauce and stir together.

5. Place the opened mussels in a large bowl and pour the sauce over them. Serve immediately.





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Yields: 0 Servings
     http://www.abigslice.com/mussels.html and http://w

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