Subj : 30 Minute Meals - 01
To   : All
From : Dave Drum
Date : Thu Aug 15 2024 09:54:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best Moules Marinières (Sailor-Style Mussels)
 Categories: Seafood, Vegetbles, Herbs, Wine, Breads
      Yield: 4 servings
 
      2 tb Unsalted butter
      1 sm Leek; white & light green
           - only, thin sliced
      1 sm Shallot thin sliced
      4 md Cloves garlic; thin sliced
      2    Bay leaves
           Salt & fresh ground pepper
      1 c  Hard dry cider or white
           - wine
      2 lb Mussels *
      3 tb Mayonnaise or heavy cream
           - (opt)
      3 tb Minced fresh parsley leaves
      1 tb Lemon juice
      1 ts Grated zest from 1 lemon
           Add'l mayonnaise for
           - serving
      1    Loaf rustic sourdough bread;
           - thick sliced, drizzled
           - w/olive oil, broiled until
           - heavily toasted
 
  In a medium Dutch oven or large saucepan, melt 1
  tablespoon butter over medium-low heat. Add leeks,
  shallot, garlic, and bay leaves. Season lightly with
  salt and heavily with black pepper and cook, stirring,
  until vegetables are very soft but not browned, about 10
  minutes.
  
  Increase heat to high and add cider or wine. Bring to a
  boil and let reduce by half, about 2 minutes. Add
  mussels, stir, cover, and cook, shaking pan constantly
  and peeking every 30 seconds to stir. As soon as all the
  mussels are open, transfer mussels to a bowl using
  tongs. Place pan lid over bowl to keep mussels warm.
  
  Remove from heat and whisk in remaining butter along
  with mayonnaise or crème fraîche (if using). Return
  mussels to pot, add parsley, lemon juice, and lemon
  zest, stir to combine, then transfer to a warm serving
  bowl. Serve immediately with additional mayonnaise (if
  using) and broiled bread.
  
  * Examine mussels before using. If they're gritty or
  have lots of beards (it'll look like bits of hair coming
  out from between their shells), scrub them well under
  cold water and pull out the beards by grabbing them and
  pulling towards the hinge-end of the mussels.
  Farm-raised mussels are generally quite clean when they
  are sold.
  
  Discard cracked mussels or open mussels that don't close
  when tapped with another mussel.
  
  By J. Kenji López-Alt
  
  MAKES: 4 servings
  
  RECIPE FROM: https://www.seriouseats.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "Consistency is the last refuge of the unimaginative" -- Oscar Wilde
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