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Steamed Mussels


STEAMED MUSSELS
Bravo! Cucina Italiana Recipe

1/2 ounce olive oil 
1/2 teaspoon garlic, chopped
1 ounce red onion, thinly sliced and cut in 1/2
1/4 teaspoon crushed red pepper
2 ounces tomato, diced
5 thyme sprigs
1 pound fresh black mussels
2 ounces Bercy (recipe follows)
2 ounces clam juice
2 ounces Alfredo sauce
2 teaspoons parsley, chopped
2 pinches salt and pepper mix
16 ounces Herb Butter (recipe follows)
3 bruschetta croutons

In a saute pan, heat oil. Add garlic and onion, saute. Add crushed red pepper, tomato, thyme and saute. Add mussels, bercy, clam juice, alfredo, parsley, salt and pepper and herb butter and cover.
Bring to a simmer and cook until mussels open. Grill croutons and place at 10, 2 and 6 o'clock.
When all mussels are open, pile in the center of a pasta bowl. Pour the remaining sauce over the mussels.

Bercy:
1/2 ounce olive oil 
1/2 ounce chopped shallots 
1/2 teaspoon chopped garlic 
6 ounces white wine 
1/2 gallon water 
3 1/2 tablespoons vegetable base 
1 1/2 ounces cornstarch 
1/2 cup water 

Heat oil in medium size pot. Add shallots and garlic; saute until translucent.  Add white wine and reduce by one third. Add 1/2 gallon of water and vegetable base. Bring to a simmer.  Mix cornstarch with remaining 1/2 cup water and add to the pot. Mix until thickened and remove from heat.

Herb Butter:
1 pound whole unsalted butter, room temperature
1 teaspoon garlic, chopped
1 tablespoon fresh herbs (parsley, basil, and thyme), chopped
1/2 teaspoon kosher Salt
1/4 teaspoon black pepper, ground

Mix all together until smooth.


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