COLD POACHED MUSSELS WITH CREAMY MUSTARD SAUCE
Mustard emboldens the delicate flavor of seafood. Here, Dijon mustard highlights a creamy sauce for chilled, poached mussels.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Melt butter in a medium high-sided saucepan over medium heat. Add shallots and garlic, and cook, stirring, until shallots are translucent and garlic is very fragrant but not brown, about 2 minutes. Add the salt and pepper. Add mussels and wine. Cover saucepan, and cook until mussels open and are cooked through, about 8 minutes. Discard any mussels that have not opened.
- Remove mussels from saucepan. Transfer cooking liquid to a small bowl, and set aside to cool. When cool, transfer to refrigerator to chill.
- Remove mussels from shells, reserving shells for serving, if desired. Place mussels in a small bowl, cover with plastic wrap, and transfer to refrigerator.
- Whisk together creme fraiche, mustard, and champagne vinegar. Stir cooking liquid, and add about 4 tablespoons reserved cooking liquid and shallots to the creme fraiche mixture to make a nice thin sauce with just enough body to cling to mussels. Adjust seasoning with salt and pepper and more mustard if desired. Stir in half the lemon zest and chervil.
- Gently toss cold mussels in mustard sauce. Spoon a mussel and a large puddle of sauce back into reserved mussel shells. Sprinkle mussels with remaining half of zest and chervil, and serve with any remaining sauce on the side.
POACHED MUSSELS FOR TWO
Buying live mussels at the grocery store is a great way to make sure you have fresh seafood! This is simple gourmet meal that comes together quickly. Use the empty half of the shells like a spoon to scoop up some sauce and remove the mussel from the other side. Make sure there is plenty of French bread to sop up the extra sauce.
Provided by ctrmom
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Scrub mussels with a brush under cool running water, and remove beards. Discard any opened or cracked mussels. They are dead.
- Bring broth and red wine vinegar to a boil in a large pan with a lid. Add mussels and reduce heat. Simmer 8-10 minutes or until shells open, shaking the pan occasionally. Transfer mussels to a dish.
- Add the remaining ingredients, except butter, to the broth in the pan. Cook over high heat until the until the liquid is reduced by about half.
- Remove from heat. Whisk in butter until melted. Pour sauce over mussels.
Nutrition Facts : Calories 398.6, Fat 28.1, SaturatedFat 15.6, Cholesterol 114.8, Sodium 1098.9, Carbohydrate 10.2, Fiber 0.5, Sugar 1.2, Protein 25.9
POACHED MUSSELS, TOMATO, SAFFRON AND BASIL
Australian Gourmet Traveller recipe for poached mussels, tomato, saffron and basil.
Provided by Richard Purdue
Time 30m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Bring wine and saffron to the boil in a saucepan over medium-high heat, add mussels, cover and cook, shaking pan occasionally, until they start to open (2-3 minutes). Remove mussels from pan as they open, remove mussel meat from shells and reserve. Strain and reserve cooking liquid.
- For tomato dressing, combine tomato and spring onion in a bowl, add 30ml reserved mussel liquor, oil and lemon juice, and stir to combine. Pour tomato dressing over mussels, scatter with watercress and allow flavours to infuse (15 minutes) before serving.
Nutrition Facts : ServingSize Serves 6
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