…and on the Twelfth Day of Christmas…boo, the Yuletide Season concludes…but with more good treats for the good new year.
The Menu Shoppe has it covered…discovering more “finds”…appetizers or small plates to celerate the Twelfth Night:
a dozen mussels.
24 fresh, small to medium-sized mussels
3 tablespoons Extra Virgin Olive Oil
2 tablespoons fresh lemon juice
Place mussels in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open. Reduce liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute. Serve immediately with crusty bread for dunking.
Nutritional values: Calories: 356 | Total Fat: 24.6g | Cholesterol: 54mg
Mussels in White Wine
- 3 pounds cultivated mussels
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1 cup chopped shallots (5 to 7 shallots)
- 1 1/2 tablespoons minced garlic (5 to 6 cloves)
- 1/2 cup chopped canned plum tomatoes, drained (4 ounces)
- 1/2 teaspoon good saffron threads
- 1/3 cup chopped flat-leaf parsley
- 1 tablespoon fresh thyme leaves
- 1 cup good white wine
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the “beard” from each with your fingers. If they’re dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren’t tightly shut. In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil. Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don’t burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
1 kg fresh mussels
1 large onion, peeled and finely chopped
1 large shallot peeled and finely chopped
2 fat garlic cloves, peeled and crushed
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chervil
50 ml olive oil
1 teaspoon Pernod (optional) or 1 teaspoon pastis (optional)
Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any ‘beards’. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea – the vast majority should be tightly closed. Avoid any that smell ‘fishy’, look dry or are mostly open). Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft. Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture. Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened – discard any that do not open, this can take between 2 to 5 minutes. Add the creme fraiche if using, mixing through the cooked and opened mussles. Serve the moules in a deep bowl with frites on the side
Read more: http://www.food.com/recipe/moules-frites-french-belgian-bistro-style-mussels-and-chips-271596#ixzz1iShszKWo
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