Featured
Recipe
Mussels with Garlic,
Almonds, and Parsley
SERVES 4
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.
