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Steamed Mussels with Aromatic Vegetables




Source of Recipe


Carter House Victorians Eureka, California---Specialty Recipe ---


Recipe Introduction



Note: Mussels are extremely perishable and should never be kept for more than a day or two before serving. Buy only mussels with the shells tightly closed. Test the mussels for freshness by lightly tapping the shell - the mussel should open slightly if it is alive, and have a slightly sweet-briny aroma, never fishy. After purchasing, rinse the mussels, and store them on ice in the refrigerator, covered with a damp towel. Before steaming the mussels, scrape off the beards protruding from the shell and scrub with a vegetable brush under cold running water for three minutes. Always buy cultivated mussels from a reliable source - if in doubt, ask to see the packaging tag. Another good pointer when buying any seafood is to check the temperature in the display case. The safe zone is between 33 and 40 degrees. Any reputable fish monger will display a thermometer prominently in the refrigerator. Most important of all, if you detect a noticeable fishy odor when entering your fish market, find another source for seafood.



List of Ingredients





Ingredients:
4 Tablespoons unsalted butter
1/2 cup minced sweet onion
1/2 cup minced fennel bulb
1 large carrot, minced
1 cup finely chopped fresh parsley
1 bay leaf (wipe both sides with a paper towel before using to remove oxidized oils and release fresh essence)
1 small shallot, minced
4 cups scrubbed and cleaned very fresh mussels
2-1/2 cups dry white vermouth


Recipe



In large kettle or deep saute pan, melt butter over medium-high heat. Add the onion, fennel and carrot, and cook until the onion and fennel are translucent. Add the shallot and cook another 30 seconds. Add the parsley, bay leaf and mussels, stir to incorporate the ingredients. Add the wine, stir again. Cover the pan tightly and raise the heat to high. Let the mussels steam for four minutes. Uncover the pan and discard any mussels that haven't opened. Divide the mussels between four warmed serving bowls and pour some of the poaching liqueur over each, being careful not to use the last liquid at the bottom of the pan, which may contain some sand. Serve with crusty rounds of French or Italian bread for dipping in the sauce.