The Chefs
TV Airing Schedule
Contact Us!

Major funding provided
in part by
Link to

Distributed by PBS
Link to PBS home page

Produced by
Link to West 175 Enterprises Inc.

PBS Sponsor Station
Thirteen WNET
Link to Thirteen WNET

Gary Rhodes  Gary Rhodes

Featured Recipe

Mussels with Garlic,
Almonds, and Parsley


The Butter

6 shallots, finely chopped
1 large garlic clove, crushed
1 cup + 2 tablespoons unsalted butter, softened

The Mussels

½ onion, chopped
1 carrot, chopped
2 celery stalks, chopped
1 small leek, chopped
1 tablespoon unsalted butter
1 garlic clove, crushed
1 bay leaf
1 sprig fresh thyme
½ bottle dry white wine
2½ cups fish stock (see below)
2¼ pounds mussels, scrubbed and bearded

The Garnish

½ cup chopped almonds, lightly toasted
2 tablespoons chopped fresh parsley
4 slices white bread, crusts removed, crumbed and toasted until golden

Sweat the chopped shallots and garlic in 1 tablespoon of the butter until translucent, and then leave to cool.  Mix them with most of the remaining butter and keep aside for later. 

To start the mussel liquor, sweat the chopped onion, carrot, celery, and leek in the butter with the garlic, bay leaf, and thyme for a few minutes.  Add the white wine and boil to reduce until almost dry.  Add the fish stock and bring to a boil, then add the mussels.  Stir until the shells begin to open, then remove from the heat.

Strain the cooking liquor through a fine sieve and discard the vegetables.  Remove the mussels from their shells, discarding any that have not opened, and remove any sinews from the mussels.  Keep them moist in a little of the stock.  Rinse the shells.

Boil the liquid to reduce it until a good mussel flavor is achieved, then gradually add the shallot and garlic butter in teaspoon sizes.  Add the mussels, toasted almonds and parsley.  Place some of the shells in a circle on large individual bowls or plates.  Spoon the mussels into the shells and pour over some of the cooking liquid.  To finish the dish, sprinkle with the warm, golden toasted breadcrumbs.

Fish Stock can be substituted with any good quality store-bought fish bouillon cubes if you don’t have any homemade.  Knorr is a particularly good brand to try.  You may also substitute store-bought clam juice.

Wine Recommendations by Wine.Com:

1998 Honig Sauvignon Blanc, Napa Valley

1998 Chateau Gaillard Touraine Sauvignon, Loire, France

Cookbook available in July 2000.
Call 1-800-749-2290 for more information.

| Chefs | Recipes | TV Schedule | Contact | Home |