Ming Tsai

Recipes

Directions

Pick over the mussels and remove any with broken shells, and any open mussels that do not close when tapped.  Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add  shallots, fennel, tomatoes, garlic, chervil and sambal oelek to the pan.  Season lightly with salt and liberally with pepper and cook, stirring occasionally, until vegetables are softened, about 4 minutes.  (It is important not to over-salt at this stage, as the mussels and their liquid will be salty.)

Add wine and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to serving bowls as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Whisk in mustard, cream and parsley until combined. Serve sauce over mussels. Garnish with fennel fronds, if desired. Serve with crusty bread.