2 lb mussels
1 tablespoon unsalted butter
1/3 cup white onion, minced
1 teaspoon minced garlic, divided
1/2 cup dry white vermouth
1/4 cup tightly packed fresh parsley divide; d
1/4 cup fresh dill, stems removed
1 teaspoon shallot, minced
1 pinch salt
1/4 teaspoon herbes de provence *
1 teaspoon dijon mustard
1 teaspoon red wine vinegar
1/2 teaspoon balsamic vinegar
1 teaspoon reserved mussel brot
1 dash tabasco sauce
4 grindings fresh blac
2 pinch sugar
3 tablespoon extra virgin olive o at room temp
2 tablespoon heavy cream, room te
* A combination of regional hervs such as thyme, sage, rosemary and lavender, available in specialty food stores and some supermarkets.
Mussels need to be cooked a day or two ahead and marinaded fo the flav to blend and the garlic and shallots to lose some of their sharp edge.
Rinse and scrub the mussels, but don't beard them until right before cooking.
In a large noncorrosive saucepan, over medium heat, melt the butter. bubbling, suate the onion and 1/2 ts. of garlic until translucent, abo minutes. Add the vermouth and about 1 tb. of the parsley, and then th mussels. Steam, covered, about 5 mintues or just until the mussels op stirring once or twice and removing them to a large bowl one at a time they open, using tongs to drain any liquid back into the pot. Reserve ts. of the broth.
When the mussels are cool enough to handle, remover the upper shells a pull the mussels out of the shell. Save the most attractive half of e shell and, if necessary, remove the connective muscle attached to the shell. Cover the mussels so that they stay moist and plump.
On a chopping board, combine the remaining garlic and the shallots, srinkle with the salt and minced as finely as possible. If desired, c the remaining parsley and the dill in a food processor. Alternatively add it to the garlic and shallot and chop until finely minced.
In a medium bowl, place the garlic, and parsley mixture. Add the herb de Provence, mustard, vinegars, reserved mussel broth, tabasco, pepper sugar. Whisk to combine. Gradually whisk in the oil and then the cre Stir this mixture into the mussels, and cover tightly with plastic wra refrigerate for at least 1 day up to 2 days.
Place a mussel, coated with the herb mixture, in each shell and arrang serving platters. Cover tightly with plastic wrap and refrigerate unt 30 minutes before serving.
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