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creynolds@somersetridge.com

Mussels in Chardonel

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Prep Time 45 minutes
Cook Time 30 minutes
Servings: 2 people
Course: Main Course
Ingredients Method

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

Method
 

Cleaning the Mussels
  1. Put mussels in a large bowl with 2 quarts of water
  2. Add flour and soak for 30 minutes, or until the mussels disgorge any sand
  3. Drain the mussels
  4. Remove the "beard" from each mussel with your fingers
  5. If they're dirty, scrub the mussels with a brush under running water
  6. Discard any mussels whose shells aren't tightly shut
Cooking the Mussels
  1. In a large non-aluminum stockpot, heat the butter and olive oil over medium heat
  2. Add the shallots and cook for 5 minutes
  3. Add the garlic and cook for 3 more minutes, or until the shallots are translucent
  4. Add the tomatoes, saffron, parsley, thyme, Somerset Ridge Chardonel, salt, and pepper
  5. Bring to a boil
  6. Add the mussels, stir well
  7. 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).
  8. With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom.
  9. Pour the mussels and the sauce into a large bowl and serve hot