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Mussels with Fresh Herbs
Moules au vert
from the kitchen of Sharmagne Leland-St. John
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This easy to make recipe is a delightful dish to serve when
trying to stay away from turkey or chicken in the days leading
up to Thanksgiving. The fresh herbs and greens can
usually be found at Whole Foods, or any good gourmet market,
if you do not grow them in your own garden.
Mussels with Fresh Herbs
Moules au vert
from the kitchen of Sharmagne Leland-St. John
50 large fresh Mussels
5 tablespoons unsalted butter (divided)
2 medium onions coarsely chopped
4 sprigs Italian parsley
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 celery stalks
4 cups sorrel sliced in strips
1 cup chopped chervil
2 tablespoons chopped tarragon
1/2 cup chopped parsley
1/2 cup dry white wine
1/2 cup vegetable or chicken broth
1 tablespoon cornstarch
Scrub the mussels with a brush in plenty of cold water.
Discard any that are not tightly closed or any that are
damaged. Melt 3 tablespoons butter in a large pot. Add
the onion, the sprigs of parsley, celery, salt and pepper.
Cover and cook over high heat for 10 minutes or until the
shells open. Shake the pan vigorously as you cook.
Discard any shells that have not opened. With a slotted
spoon place the mussel shells and any loose mussels in a
colander to drain. Strain and reserve the cooking liquid
and the celery.
In a large skillet, melt the remaining butter, and add the
sorrel, chervil, tarragon, and chopped parsley, add the
strained cooling reserve and the white wine.
Chop the cooked celery and add this to the mixture. Stir
the cornstarch into the 1/2 cup of broth and stir until
dissolved. Add to the mixture in the pan, stirring until
smooth. Reheat the mussels in the sauce. If
desired, thinly sliced scallions, greens and all, may be
sprinkled over the top. Serve immediately with warmed
French bread for dipping.
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