Mussels in Chardonel
Ingredients
- 3 lbs cultivated mussels
- 1/3 cup all-purpose flour
- 2 tbsp unsalted butter
- 2 tbsp good olive oil
- 1 cup chopped shallots 5 to 7 shallots
- 1 1/2 tbsp minced garlic 5 to 6 cloves
- 1/2 cup chopped canned plum tomatoes, drained 4 ounces
- 1/2 tsp good saffron threads
- 1/3 cup chopped Italian flat-leaf parsley
- 1 tbsp fresh thyme leaves
- 1 cup Somerset Ridge Chardonel
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
Instructions
Cleaning the Mussels
- Put mussels in a large bowl with 2 quarts of water
- Add flour and soak for 30 minutes, or until the mussels disgorge any sand
- Drain the mussels
- Remove the "beard" from each mussel with your fingers
- If they're dirty, scrub the mussels with a brush under running water
- Discard any mussels whose shells aren't tightly shut
Cooking the Mussels
- In a large non-aluminum stockpot, heat the butter and olive oil over medium heat
- Add the shallots and cook for 5 minutes
- Add the garlic and cook for 3 more minutes, or until the shallots are translucent
- Add the tomatoes, saffron, parsley, thyme, Somerset Ridge Chardonel, salt, and pepper
- Bring to a boil
- Add the mussels, stir well
- Cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open).
- With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom.
- Pour the mussels and the sauce into a large bowl and serve hot