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    Mussels with garlic and herbs

    List of Ingredients




    I usually forget how satisfying it is to eat mussels this way — splashing into the steamy bowl fragrant with spring herbs — until I'm at a restaurant eating them and think, "Mmm, I should make these again, soon."
    Special Equipment: Coffee filter or cheesecloth
    3 pounds mussels
    1 1/2 cups white wine
    4 shallot lobes, sliced thin
    1 bay leaf
    2 tablespoons olive oil
    2 cloves garlic, sliced thin
    1 tablespoon chopped flat-leaf parsley leaves (about 3 sprigs)
    1/2 tablespoon chopped chervil leaves (about 4 sprigs)
    2 teaspoons chopped tarragon leaves (about 2 branches)
    1 teaspoon thinly sliced chive blades (about 3 blades)

    Clean the mussels: Scrub them well under cold running water. Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells. [See how to clean mussels on streaming video.]
    In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf. Place the mussels on top and cover with a lid. Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes. You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels. When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad — discard them), transfer them to four shallow bowls.
    Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat. Reduce the mixture slightly; it will condense to an opaque liquid. Taste. If it's too salty, add a little water. Sprinkle the herbs and spoon the sauce over the mussels. Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels.
    Serves 4.


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