Steamed Mussels With Sauce Aurore Recipes

STEAMED MUSSELS WITH SAUCE AURORE

Steps:

• Soak mussels in a bowl of fresh water for 15 minutes. Discard any mussels that are open, broken, chipped or damaged.
• If necessary remove and discard the beard from each mussel pulling it firmly with your fingers.
• Remove mussels from soaking water; discard the water.
• Use a stiff brush to scrub off any sand or barnacles stuck to the shell.
• Place scrubbed mussels in a bowl of fresh water.
• Sweat shallot and garlic, uncovered, in oil in a large saute pan over medium-low heat until soft 3-5 minutes.
• Deglaze pan with wine, increase heat to medium, and simmer until liquid is reduced, about 5 minutes.
• Add butter, stirring until melted.
• Whisk flour into butter-shallot mixture; cook until roux is golden, about 2 minutes.
• Whisk Fish Stock into mixture until smooth, the stir in tomatoes.
• Add mussels and steam them, covered until shells open, 5-8 minutes.
• Discard any mussels that remains unopened.
• Toss parsley and tarragon with mussels and sauce.
• Transfer mussels and sauce to shallow bowls; serve immediately.

SIMPLE STEAMED MUSSELS

Steps:

• Place a cast-iron enameled Dutch oven over high heat and add the olive oil. Add the onions, garlic and butter and briefly cook until the onion softens, 2 to 3 minutes, then stir in the chili flakes. Add the mussels, Chardonnay and chicken stock. Season with salt and pepper. Cover and cook until all of the mussels have opened, 5 to 7 minutes. Remove the lid then add the parsley.
• Preheat a grill pan over medium heat. Brush the bread slices with olive oil on both sides. Grill until toasted on both sides, 30 seconds per side.
• Serve the mussels with a rustic piece of grilled bread.

STEAMED MUSSELS WITH GARLIC AND PARSLEY

Steps:

• Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
• Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
• Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

STEAMED MUSSELS I

Steps:

• Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish. Do not add water, as mussels produce all the water needed for steaming! Cook over high heat until most or all of the mussels open. Discard any that do not open.