Hre's Shannon's recipe from long ago - and it is sure going to be made a lot from now on.
FLEXING MUSSELS - Shannon/Dismc
Dismc/Shannon posted this 3/31/4 - Happy to post this Jean..It's one of Pat's and my favorite meals. Also great for a company dinner.
4 lbs mussels
4 Tbs unsalted butter
1 leek (white part only), washed well, patted dry and thinly sliced
1 cup diced (1/4 inch) fennel bulb
¼ cup finely chopped shallots
2 cups seeded and diced (1/4 inch) tomatoes
½ cup chopped flat leaf parsley
1 Tbs finely minced garlic
Salt and freshly ground black pepper, to taste
1 cup dry white wine
1 lb dry spaghetti ( or less)
1. If you buy mussels that are not farm-raised and have beards, don’t remove the beards until you’re ready to cook the mussels, or the shellfish will die.
2. Scrub the mussel shells well with a stiff brush and rinse in several changes of cold water. Just before cooking, pull off the beards and discard; reserve mussels.
3. Melt the butter in a large, heavy, nonreactive pot over medium heat. Add the leek, fennel and shallots; cook, stirring, until wilted, about 8 minutes.
4. Add the tomatoes, parsley and garlic; cook for 2 minutes. Season with salt and pepper.
5. Add the mussels and the wine and raise the heat to high. Cover and cook, shaking the pot occasionally, until all the mussels have opened, 6 to 8 minutes. Discard any that do not open. Serve immediately in shallow bowls with the vegetables and broth.
6. I serve with some pasta at the bottom of the bowl and 18 hour bread on the side.
7. From Sheila Lukins Simply Delicious
8. --------------------
9. Shannon
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My pictures from 5/9/14
Cleaned the leftovers (we had 5 1/2 lbs. - Roy's eyes were larger than his stomach) so, I have this to play with.
We're having these leftovers today for Mother's day.
FLEXING MUSSELS - Shannon/Dismc
Dismc/Shannon posted this 3/31/4 - Happy to post this Jean..It's one of Pat's and my favorite meals. Also great for a company dinner.
4 lbs mussels
4 Tbs unsalted butter
1 leek (white part only), washed well, patted dry and thinly sliced
1 cup diced (1/4 inch) fennel bulb
¼ cup finely chopped shallots
2 cups seeded and diced (1/4 inch) tomatoes
½ cup chopped flat leaf parsley
1 Tbs finely minced garlic
Salt and freshly ground black pepper, to taste
1 cup dry white wine
1 lb dry spaghetti ( or less)
1. If you buy mussels that are not farm-raised and have beards, don’t remove the beards until you’re ready to cook the mussels, or the shellfish will die.
2. Scrub the mussel shells well with a stiff brush and rinse in several changes of cold water. Just before cooking, pull off the beards and discard; reserve mussels.
3. Melt the butter in a large, heavy, nonreactive pot over medium heat. Add the leek, fennel and shallots; cook, stirring, until wilted, about 8 minutes.
4. Add the tomatoes, parsley and garlic; cook for 2 minutes. Season with salt and pepper.
5. Add the mussels and the wine and raise the heat to high. Cover and cook, shaking the pot occasionally, until all the mussels have opened, 6 to 8 minutes. Discard any that do not open. Serve immediately in shallow bowls with the vegetables and broth.
6. I serve with some pasta at the bottom of the bowl and 18 hour bread on the side.
7. From Sheila Lukins Simply Delicious
8. --------------------
9. Shannon
----
My pictures from 5/9/14
Cleaned the leftovers (we had 5 1/2 lbs. - Roy's eyes were larger than his stomach) so, I have this to play with.
We're having these leftovers today for Mother's day.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com