philrose
Well-Known Member
Made this last night, pretty good and witty. I've heard that mussels are popular in belgium so I improvised this last night instead of the usual white wine treatment.
For two,
1.5 lbs mussels, cleaned and de-bearded
One bulb Fennel, diced
Two carrots, diced
Two shallots, minced
One lemon's worth of zest
Fresh ground coriander & black pepper
Salt
Two tablespoon each olive oil and butter
One .5L glass witbier (homebrewed, of course)
.5 L vegetable stock
Lemon wedges to garnish
Baguette or other crusty bread of your choice
-Sweat the carrots and fennel with a generous pinch of salt over medium heat in the butter and oil
-Add Shallots, cook until fragrant
-Season with Coriander and Pepper
-Add witbier, stock and lemon peel, bring to boil then simmer until desired thickness (I like it thin and soupy, for thick and saucy you'll want to decrease the amount of liquid to about a cup then reduce by half and add at least half a stick of cold butter slowly with a whisk bit by bit. Also delicious but sort of a different animal)
-Taste broth, adjust pepper and coriander if necessary
-add mussels, steam until they open and meats are well exposed
-Taste broth, adjust salt if necessary
Serve with lots of bread for dippin and big half liter glasses of witbier, slip little bits of mussel to dog when SWMBO isn't looking
bon apetit
For two,
1.5 lbs mussels, cleaned and de-bearded
One bulb Fennel, diced
Two carrots, diced
Two shallots, minced
One lemon's worth of zest
Fresh ground coriander & black pepper
Salt
Two tablespoon each olive oil and butter
One .5L glass witbier (homebrewed, of course)
.5 L vegetable stock
Lemon wedges to garnish
Baguette or other crusty bread of your choice
-Sweat the carrots and fennel with a generous pinch of salt over medium heat in the butter and oil
-Add Shallots, cook until fragrant
-Season with Coriander and Pepper
-Add witbier, stock and lemon peel, bring to boil then simmer until desired thickness (I like it thin and soupy, for thick and saucy you'll want to decrease the amount of liquid to about a cup then reduce by half and add at least half a stick of cold butter slowly with a whisk bit by bit. Also delicious but sort of a different animal)
-Taste broth, adjust pepper and coriander if necessary
-add mussels, steam until they open and meats are well exposed
-Taste broth, adjust salt if necessary
Serve with lots of bread for dippin and big half liter glasses of witbier, slip little bits of mussel to dog when SWMBO isn't looking
bon apetit
