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Marinated Mussels

Diet.Chef's picture
Ingredients
  Mussels 4 Dozen
  Cornmeal 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Chablis/Dry white wine 1 Cup (16 tbs)
  Thinly sliced onion 1 Cup (16 tbs)
  Bay leaves 2
  Champagne vinegar 1⁄3 Cup (5.33 tbs)
  Egg yolk 1
  Dijon mustard 2 Tablespoon
  Olive oil 2 Tablespoon
  Lemon juice 1 Teaspoon
  Minced green onions 1 Tablespoon
  Minced parsley 1 Tablespoon
  Cilantro 1 Tablespoon, minced
  Minced basil 1 Tablespoon
  Ground white pepper 1⁄8 Teaspoon
  Rock salt To Taste
Directions

Remove beards on mussels; scrub shells with a brush.
Discard open or cracked mussels, or heavy ones (they're filled with sand).
Place mussels in a large bowl; cover with cold water.
Sprinkle with cornmeal; let stand 30 minutes.
Drain and rinse mussels.
Discard cornmeal.
Combine water, wine, onion, and bay leaves in a large Dutch oven.
Add mussels; cover and simmer 5 minutes or until shells open, shaking pot several rimes.
Transfer mussels to a bowl using a slotted spoon reserve liquid in pan.
Let mussels cool.
Discard halves of shells to which mussels are not attached.
Remove mussels from shells, and place in a bowl; reserve shells.
Strain reserved cooking liquid through several layers of cheesecloth, reserving 1/3 cup.
Combine 1/3 cup cooking liquid, vinegar, and next 9 ingredients in container of an electric blender.
Top with cover, and process 00 seconds or until emulsified; pour over mussels.
Cover and marinate in refrigerator at least 8 hours.
Drain mussels, reserving 1/2 cup marinade.
Sprinkle rock salt on a serving platter.
Arrange reserved shells on rock salt.
Place one mussel in each shell.
Top each with 1/2 teaspoon reserved marinade.
Garnish with 3 cilantro sprigs,

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