You may also like
Categories:
unsalted butter shallots garlic parsley thyme tarragon live mussels white wine freshly ground black pepper salt parsley bread croutons Italian bread clove garlic olive oil salt freshly ground pepper
Viewed: 52 - Published at: 3 years agoIngredients
- 3 tablespoons unsalted butter
- 6 tablespoons chopped shallots
- 1 tablespoon minced garlic
- 2 sprigs parsley
- 2 sprigs thyme
- 2 sprigs tarragon
- 4 pounds live mussels (about 4 dozen), well scrubbed, rinsed, and de-bearded
- 1 cup dry white wine
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley leaves
- French bread croutons, recipe follows
- 1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to 1/2-inch slices
- 1 clove garlic, peeled and sliced in 1/2
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Method
- Nearly all mussels available at supermarkets or fish markets today are farmed and not harvested wild.
- However, if wild mussels are available, the best way to rid them of sand and mud is to add about 1/4 cup of all-purpose flour to a large container of salted water.
- Then add the live mussels (which have not yet been debearded) and let sit in the mixture for 2 to 3 hours.
- The mussels will eat the flour and purge themselves of debris, as well as plump up.
- Remember that an open mussel that closes when pressed is good; if the mussel stays open after being pressed, it is bad and should be discarded.
- In a large deep saute pan or pot, melt the butter over medium-high heat.
- Add the shallots, garlic, and herb sprigs, and cook, stirring, until fragrant and the shallots are soft, about 1 minute.
- Add the wine, pepper, and salt and bring to a boil.
- Add the mussels, cover and cook, shaking the pan occasionally, until the mussels are opened, 5 to 6 minutes.
- Remove from the heat and discard any mussels that have not opened.
- Transfer the mussels and their liquid to a large, deep serving bowl and garnish with the chopped parsley.
- Serve immediately with the French bread croutons for dipping.
- Preheat the oven to 400 degrees F.
- Place the bread slices on a large baking sheet and brush 1 side of each slice first with the cut garlic cloves and then with the olive oil, and then lightly season with the salt and pepper.
- Bake until light golden brown, about 8 minutes.
- Cool slightly on the baking sheet before handling or serving.
- Yield: 12 to 20 croutons
