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Mussels Marinière




Source of Recipe


wolfgang Puck


Recipe Introduction



So simple yet so delicious, this French way to prepare fresh mussels deserves to be called a classic. To remove the fibrous "beard" a mussel uses to attach itself to a rock or piling, just grasp it firmly between your index finger and thumb and pull it off. Rinse each mussel well under cold running water, scrubbing off any dirt or sand from the shell with a stiff-bristled brush.


List of Ingredients





1 loaf French bread, cut into 1/4-inch-thick slices
Extra-virgin olive oil
1/4 cup unsalted butter
2 tablespoons minced shallots
1 sprig fresh tarragon
1 sprig fresh thyme
1 sprig fresh rosemary
1 pound black mussels, cleaned and debearded
1/4 cup white wine
Salt
Freshly ground black pepper
Sugar
Chopped fresh Italian parsley, for garnish


Béarnaise Sauce
Cook Time: 15 minutes
Ingredients:

* 1/2 pound (2 sticks) unsalted butter
* 4 shallots, finely chopped
* 2 tablespoons fresh tarragon leaves
* 4 white peppercorns, crushed
* 1/4 cup white wine vinegar
* 1/3 cup dry white wine
* 4 large egg yolks
* 1/4 teaspoon salt
* Pinch of cayenne

Preparation:
Heat the butter in a medium saucepan over medium heat just to melt. Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup. Strain into the top of a double boiler. Whisk in the egg yolks. Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the upper part of the double boiler. Whisk constantly. The second that the yolk mixture begins to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking. Turn off the heat. Add four ice cubes to the bottom of the double boiler to cool the hot water a little. Put the pan of yolks back above the hot water. Whisk in the melted butter, drizzling it in very slowly. If at any time the sauce looks as if it is about to break, remove the top and continue whisking to cool it down or whisk in 1 teaspoon cold water. With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt or cayenne as needed.

Yield: 1-1/2 cups


Recipe





Serves 4

1. Place a grill pan over high heat or preheat a broiler. Drizzle both sides of the bread slices with olive oil. Grill or broil the bread until toasted golden brown, about 3 minutes per side. Remove and set aside.

2. Meanwhile, in a large, deep sauté pan or cast-iron skillet over high heat, put the butter and immediately add the shallots, herbs, and mussels. When the butter has melted and the shallots and herbs begin to turn fragrant, add the wine and sprinkle lightly with salt, pepper, and a little sugar. Cover the pan and continue to cook over high heat until the mussels have opened, about 4 minutes. Season the liquid to taste with a little more salt, pepper, and sugar, if necessary.

3. Discard any mussels that did not open. Leave the cooked mussels in their cooking pan for guests to share, or scoop them and their cooking liquid into individual large serving bowls or soup plates. Garnish with chopped parsley. Place the slices of grilled bread on top of the mussels and drizzle with warm Béarnaise Sauce. Serve immediately.