Sunday, October 27, 2013

Mussels Meuniere

Mussels and Fettuccine
Developed October 26, 2013. Adapted from a recipe by Emeril Lagasse.
2 T olive oil
1/4 c shallots, sliced
1 T garlic, minced
2 bay leaves
2 sprigs fresh thyme or 1 t dry thyme
1-1/2 c dry white wine
2 oz butter (half stick), cubed
2 lbs live mussels, scrubbed and debearded
1/4 c chopped parsley
salt and pepper
crusty bread
In a large saute pan, heat the olive oil over medium heat. When hot, saute the shallots and garlic. Add the bay leaves and thyme. When fragrant, add the wine and butter. Bring to a slow boil. Cook until 1/3 of liquid has evaporated. Then add the mussels to the pan and cover. Steam the mussels until the shells open, about 5 minutes. Discard any mussels that do not open. Stir in the parsley, remove the thyme sprigs, and season to taste. Divide the mussels and sauce between two bowls and serve with crusty bread. Variation: Cook 1/2 lb of linguine or fettuccine al dente and stir into the pan. Continue cooking until the pasta has absorbed the pan sauce. Finish with parsley, a drizzle of extra virgin olive oil, and shaved Parmesan-Reggiano cheese. Serves 2 to 4.