Related recipes: Cheese, Herbs, Low-Carb, Main Dishes, Mussels, National Fisheries Institute, Seafood
Make it a Meal
Add these dishes to make a full meal:
Linguine with Spinach and Asiago Cheese
Tuscan White Bean and Tuna Salad
Wine Pairings
Preparation facts
Yield: 4 servings
Ingredients
5 lbs mussels
2 cups water
1 shallot or green onion (white part only), chopped
1 garlic clove, minced
2 Tbs butter
3 Tbs brandy or cognac
1/2 cup dry white wine or vermouth
1/4 cup heavy cream
1 Tbs corn starch blended with 1 tablespoon cold water
3 oz Roquefort or blue cheese
2 Tbs chopped parsley
Directions
Soak mussels for 10 minutes in salted water. Scrub mussels well under cold running water with a stiff-bristled brush; cut off beards. Place mussels in a large kettle with water. Cover and steam over high heat 5-10 minutes, or until shells open; discard any mussels that do not open. Remove with a slotted spoon, remove mussels from shells with a small knife. Measure and reserve ½ cup mussel broth. In a large frying pan, sauté shallots and garlic in butter soft. Add mussels and sauté lightly. Add brandy, ignite, and cook, shaking pan until flames die out. Remove mussels with a slotted spoon and keep warm. Add to the pan the reserved broth, wine, and cream and bring to a boil. Let cook down slightly. Stir in cornstarch paste and, stirring, cook until thickened. Crumble cheese and mix in, heating just until cheese melts. Return mussels to the pan and heat through. Spoon into hot ramekins and sprinkle with parsley.
Variation: Substitute scallops or medium shrimp for mussels. If using scallops, cut them in quarters; if using shrimp, shell and devein, then butterfly. Substitute ½ cup clam juice for the mussel broth.
International Fish Cookery
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
