Description
An easy to prepare favorite of ours. Prepare the broth first then use it to steam the mussels.
Ingredients
Scale
Mussel Broth
- 1 fennel, core removed and julienned
- 1 bunch of leeks, sliced
- 1 onion, sliced
- ¼ cup garlic, sliced
- 1 bouquet of thyme, bay leaf, and parsley
- 1⁄3 cup White wine
- ¼ cup Orange juice
- ¼ cup Lemon juice
- ½ cup water
- 2 oz. shrimp base or stock
- 3 tsbp. herbsaint
- salt & pepper
Mussels
- 3 pounds fresh Mussels
- 1 cup White wine
- 2 tsp garlic, minced
- 2 tsp shallots, minced
- 2 sprigs fresh thyme
- 2 tsbp. diced tomatoes
- 2 tsbp. whole butter
- 1 tsp. salt
- ½ tsp. black pepper
Instructions
Create Broth First
- Sear leeks, onion and garlic in a pan with olive oil for 10 minutes or until clear.
- Add wine and let simmer on slow heat for 10 minutes.
- Add everything else and simmer for another 15 minutes.
- Add herbsaint and salt and pepper to taste.
Steam Mussels
Rinse and scrub mussels in ice water.
Repeat several times until water runs absolutely clear and no trace of dirt remains.
Pull any remaining beards off mussels.
Combine all ingredients in a heavy pot, pour broth over and cover.
Heat over high heat, shaking pan occasionally until mussels open.
Serve with plenty of French bread to mop up delicious sauce.
Notes
Serves two.