Steamed Mussels

Yields 1 serving

INGREDIENTS

  • 10 oz mussels

  • 1/2 oz butter, cubed and cold

  • 1 oz shallot, fine bruinoise

  • 2 oz fennel, julienned

  • 1 tsp thyme, finely chopped

  • 2 fl oz white wine

  • 2 fl oz fumet or chicken stock

  • 1 fl oz double cream

  • 1 bay leaf

  • as needed salt and black pepper

  • 1 tbsp parsley, finely chopped

  • 1/2 tsp tarragon, finely chopped

Directions

  1. Rinse mussels until liquid runs clear. Remove the beards and discard any that don't close when tapped, or broken mussels. Discard any dead mussels.

To serve

  1. In a saute pan, place the butter, sweat briefly with shallots and fennel.

  2. Deglaze with wine and reduce by half. Add Fumet, bay leaf, double cream, salt, and pepper.

  3. Cover with a smaller sauté pan and bring to a boil over high heat, shaking the pan regularly until they open.

  4. Taste broth and adjust with seasoning as needed.

  5. Arrange mussels in a bowl and spoon the broth over the mussels, avoiding any sediment.

  6. Garnish with chopped parsley and tarragon and serve immediately.

A FAVORITE OF

Jessica Sigmundsson