db Bistro Moderne

Culinary Recipes

Moules Poulette

Steamed Mussels with White Wine-Garlic Sauce and Toasted Baguette

Serves 4-6

( download recipe)

 

6 lbs. fresh mussels

 

Inspect the mussels: discard any that are cracked or open and will not close with a tap on the counter. Place mussels in a container and cover with cold water for 20 minutes, allowing them to filter out any sand. Lift the mussels from water, leaving the sand behind. Remove the beards (the fibrous threads in-between the shell) from the mussels by grasping with a dry towel and pulling towards the hinge end. Scrub the shells with a brush, rinse in cold water.

 

Moules Poulette

• 3/4 cup dry white wine (preferably Sauvignon Blanc)
• 3/4 cup heavy cream
• 1 shallot, peeled and sliced
• ¾ T cracked black pepper
• 1 small leek, white and light green part only, sliced thin, rinsed
• 1 stalk celery, sliced thin
• ½ bunch chives cut into ½ inch batons

In large heavy bottomed pot over high heat, bring the white wine, cream, shallot and pepper to a boil. Add the leeks and celery and simmer for five minutes. Add the mussels, toss once, cover, and simmer until all of the mussels have opened. Toss in the chives and serve immediately.

 

Toasted Baguette

• 1 French baguette
• 4 tablespoons (1/2 stick) butter, softened
• 1/2 bunch parsley, chopped
• 1 garlic clove, minced fine
• 1 teaspoon salt
• Pinch cracked white pepper

Pre-heat oven to 375˚F. Puree the butter with the parsley, garlic, salt and pepper in a food processor. Cut the bread into 1” thick slices, smear one side with a layer of the butter. Lie the bread butter side up onto a baking sheet, and toast in the oven until crispy. Serve with the moules poulette.