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Guest Recipe: Mussels Dijon by Andrea Immer
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Serves 4 as an appetizer, 2 as a main
2 pounds mussels, scrubbed well and beards removed
3 tablespoons unsalted butter
2 large shallots, chopped
1/2 fresh fennel bulb, stalks removed and chopped (reserve fronds for garnish, optional)
1 cup drained canned diced tomatoes (from a 14- to 15-oz can)
3 garlic cloves, minced
3 tablespoons chopped fresh chervil
1 teaspoon sambal oelek
Kosher salt and freshly ground black pepper
1 1/2 cups Riesling (preferably German)
1 tablespoon Dijon mustard
2 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley
Crusty bread to accompany
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.
2 pounds mussels, scrubbed well and beards removed
3 tablespoons unsalted butter
2 large shallots, chopped
1/2 fresh fennel bulb, stalks removed and chopped (reserve fronds for garnish, optional)
1 cup drained canned diced tomatoes (from a 14- to 15-oz can)
3 garlic cloves, minced
3 tablespoons chopped fresh chervil
1 teaspoon sambal oelek
Kosher salt and freshly ground black pepper
1 1/2 cups Riesling (preferably German)
1 tablespoon Dijon mustard
2 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley
Crusty bread to accompany
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.
Wine Notes:
Tsingtao Lager
Tsingtao Brewery was founded in 1903 by German settlers in Qingdao, China. Crisp, slightly malty flavor and nutty sweet flavor that pairs well with spicy foods ands Asian cuisine. Brewed with the finest all-natural ingredients including domestically-grown hops, high quality barley and spring water from China's Laoshan mountain region. A great fit with the lobster stir-fry.
2005 Kendall Jackson Vintner's Reserve Sauvignon Blanc
88% Sauvignon Blanc, 9% Semillon, 2% Chardonnay. Aromas of lime, melon and pears. Refreshing, with a mineral quality and a surprisingly long finish. Pairs very well with the shrimp and mushroom duxelles.
Tsingtao Lager
Tsingtao Brewery was founded in 1903 by German settlers in Qingdao, China. Crisp, slightly malty flavor and nutty sweet flavor that pairs well with spicy foods ands Asian cuisine. Brewed with the finest all-natural ingredients including domestically-grown hops, high quality barley and spring water from China's Laoshan mountain region. A great fit with the lobster stir-fry.
2005 Kendall Jackson Vintner's Reserve Sauvignon Blanc
88% Sauvignon Blanc, 9% Semillon, 2% Chardonnay. Aromas of lime, melon and pears. Refreshing, with a mineral quality and a surprisingly long finish. Pairs very well with the shrimp and mushroom duxelles.
>>This recipe appears in
Episode #509.
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