MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stella's Truffle Mussels
 Categories: Seafood, Beer, Dairy, Herbs, Pork
      Yield: 4 servings
 
MMMMM---------------------BEER & MUSSEL JUS--------------------------
      6 tb Stella Artois beer
      1 lb P.E.I. mussels

MMMMM------------------------GREEN PUREE-----------------------------
      1 lg (or 2 sm) leeks
      1 tb Salted butter
    1/2 ts Truffle oil
    1/2 c  Heavy cream
      1    Stem basil
      1    Stem flat-leaf parsley
      5 oz Fresh spinach leaves
           Leaves from 1 bunch basil
           Leaves from 1 bunch
           - flat-leaf parsley
      3    Ice cubes

MMMMM--------------------------ASSEMBLY-------------------------------
      8 oz Belgian endive
    1/4 md Red onion
      1    (2") piece crisped bacon
      1    (2") piece cooked chopped
           - chorizo
      6 lb P.E.I. mussels
      2 ts Fine chopped truffle
           +=OR=+
      1 ts Truffle oil
  1 1/2 c  Heavy cream
      6 tb Stella Artois beer
           Salt & ground black pepper
 
  FOR THE BEER AND MUSSEL JUS: Heat the beer in a large
  pot over high heat.
  
  Meanwhile, clean the mussels under running water. If any
  of them are open, tap gently on them. If they do not
  close, discard them.
  
  Add the mussels to the pot. Cover and cook for a few
  minutes until the mussels have opened fully. Discard any
  that do not open. Strain the mussels; reserve them for
  assembly. Reserve the cooking liquid.
  
  FOR THE GREEN PUREE: Trim the root end and dark-green
  parts of the leek(s). Reserve the white part; cut the
  green part into small dice to yield 1/4 cup. Melt the
  butter in a large skillet over medium heat. Add the
  green leek and cook for a few minutes until softened,
  then stir in the reserved cooking liquid, the truffle
  oil and the cream. Add the basil and parsley stems. Cook
  uncovered until the liquid has reduced by about half.
  Discard the herb stems, if desired. Transfer the mixture
  to a food processor and puree until smooth. Let cool.
  
  While the leek is cooking, bring a medium pot of water
  to a boil over high heat. Add the spinach, basil and
  parsley leaves; cook for 1 to 2 minutes, then use a
  Chinese skimmer/strainer to transfer to the food
  processor (with the first part of the green puree still
  in it). Add the ice cubes and puree until smooth. Let
  cool.
  
  TO ASSEMBLE: Cut the reserved white part of the leek
  into small dice to yield 1/4 cup. Trim the endive and
  discard its core, then cut crosswise into 1/2-inch
  slices. Cut the red onion into small dice, to yield 1/4
  cup. Cut the bacon into small dice to yield 1
  tablespoon. Cut the chorizo into small dice to yield 2
  tablespoons.
  
  Clean the mussels under running water. If any of them
  are open, tap gently on them. If they do not close,
  discard them.
  
  Combine the leek, endive, red onion, bacon, chorizo,
  truffles or truffle oil, the cream and the beer in a
  large pot. Bring to a boil over medium-high heat, then
  add the mussels. Season with salt and pepper to taste,
  then shake or stir to incorporate/agitate all the
  ingredients in the pot. If desired, add the reserved
  cooked mussels (from the first step) to the pot. Cover
  and cook/steam until the mussels have opened.
  
  Uncover and drizzle the green puree over the mussels.
  Bring to the table and serve from the pot.
  
  RECIPE FROM: https://www.washingtonpost.com
  
  Uncle Dirty Dave's Archives
 
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