Mussels for NYE -- recipes please!
We're making mussels for NYE dinner -- just our immediate family. When out we've had them in red sauce, white wine (meuniere), and Thai. Love them all. This time we're picking up some Pernod and Sauvignon Blanc.
Anyone have any tried and true recipes for mussels using the wine and/or Pernod? We'll be serving with Angel Hair pasta (for the kids) and crusty bread for mopping.
Here's a recipe that may have been popularized by a celebrity chef, but a friend had it on his menu in an upscale restaurant and it was a top selling item for him. Serve with fresh bread or grilled bread rubbed with garlic. The ingredients you will need are:
Fresh Chopped Garlic
Fresh Sliced Shallots
Fresh Chopped Flat Leaf/Italian Parsley
Andouille or Chorizo Sausage sliced or slivers
Red Pepper Flakes (optional)
7-12 ounces of your favorite beer
Salt and Pepper to taste
In a hot pan with a good lid add Olive Oil and render the sausage, then add fresh chopped garlic, sliced shallots, salt, pepper, optional red pepper flakes and saute' until translucent. Now add the cleaned mussels and beer and cover the pan until the first signs of the mollusks opening. Remove lid, finish with parsley and optional butter at this time....give it a good shake and serve......I usually drizzle additional Olive Oil over the large family serving bowl or individual serving bowls.
The entire cooking process, including prep should take you ten minutes or less....you could certainly add Pernod in addition to the recipe....or in place of the beer
I've used this recipe many times and have never had complaints. It uses curry and saffron so the flavors are strong and rich but its a festive time of year.
4 lbs mussels
1/4 cup white wine
4 tablespoons butter
1 tablespoon curry powder
1 scant tablespoon all purpose flour
3 drops lemon juice
3 tablespoons cream
1 egg (optional)
Place mussels in pan with white wine. Cover tightly and under high heat cook until open. Preserve broth.
In a sauce pan fry curry in butter for 30 seconds then and flour and stir for another 30 seconds. Add 2-1/2 to 3 cups of the preserved broth and bring to boil. Season with salt, pepper and lemon juice to taste.
To finish the sauce (under low heat) add saffron and allow to infuse for a few minutes. Then add cream and egg (whisking quickly)
Arrange mussels on a large flate plate (with one shell removed) and spoon the sauce into half shells over mussels.
This is so simple and so good. We love it with Sonoma-Cutrer Chardonnay.
(Steamed Mussels with Mustard Sauce)
makes 4 servings
1/4 cup finely chopped onions
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
3 quarts mussels, beards removed, cleaned and scrubbed
salt and freshly ground pepper to taste
1 bay leaf
2 sprigs fresh thyme or ½ teaspoon dried
¼ cup dry white wine
½ cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons finely chopped parsley
1. Heat the butter in a large sauce pan until melted. Add the onions, shallots and garlic, and cook briefly, until wilted. Do not brown.
2. 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.
3. Using a slotted spoon, transfer the mussels to a serving bowl. Keep warm. Continue cooking the sauce for a minute, remove bay leaf and the thyme. Stir in the mustard with a wire whisk while heating. Do not boil.
4. Spoon equal portions of the sauce over the mussels, and sprinkle with
parsley. Serve immediately with crusty bread
I also have a great recipe for a Mussel Soup with Aioli and Saffron, if you want to get more ambitious, let me know! ;)
I think you mean marinere -- meuniere means "in the style of the miller", i.e., dusted with flour.
In any event, i made 10 lbs of these last week -- shallots, celery & garlic sauteed in olive oil, add your (carefully picked over) mussels and a splash of your sauvignon, black pepper and a little salt, and presto -- dinner. If you like the taste of Pernod (I don't), go ahead an toss in a shot -- probably would be good as long as you don't overdo it.