landhoney
03-03-2009, 08:08 AM
Dinner at the parents the other night and I made a mussel 'recipe' I saw on Throwdown with Bobby Flay. I put recipe in quotes because it is not exact, Bobby's competitor showed how to make the dish but did not give exact measurements.
1 Large Serving:
3 Slices bacon, sliced in thin strips (amount I used)
2 med-large shallots
Juice of 1/2 - 1 lemon (to taste)
Half stick butter
1 bunch basil (to taste)
salt/pepper
several cups white wine (don't remember what he used, I used Pinot Gris)
Blue Cheese (I used Gorgonzola)
2 cloves minced garlic
Mussels (one full serving, ~24 I'd guess)
Fry up the bacon, then add the shallots, add the butter and then alll the other ingredients but the blue cheese. Simmer for a few minutes, adjust to taste. (all in same pot)
Add the mussels and a few crumbles of the blue cheese to melt into the sauce/broth. Cook mussels to desired doneness. Plate and add the rest of the blue cheese on top.
It easily ranked up there with the best mussels I've ever had (plenty, here and abroad). There is a lot of flavor beside the mussels, maybe not for 'purists'. But putting that aside it was delicious. :dr
BTW, mussels are a great dinner party dish/appetizer. You just create a flavorful broth you like (you could easily make a few options) add the mussels and don't overcook them, and you're done.
1 Large Serving:
3 Slices bacon, sliced in thin strips (amount I used)
2 med-large shallots
Juice of 1/2 - 1 lemon (to taste)
Half stick butter
1 bunch basil (to taste)
salt/pepper
several cups white wine (don't remember what he used, I used Pinot Gris)
Blue Cheese (I used Gorgonzola)
2 cloves minced garlic
Mussels (one full serving, ~24 I'd guess)
Fry up the bacon, then add the shallots, add the butter and then alll the other ingredients but the blue cheese. Simmer for a few minutes, adjust to taste. (all in same pot)
Add the mussels and a few crumbles of the blue cheese to melt into the sauce/broth. Cook mussels to desired doneness. Plate and add the rest of the blue cheese on top.
It easily ranked up there with the best mussels I've ever had (plenty, here and abroad). There is a lot of flavor beside the mussels, maybe not for 'purists'. But putting that aside it was delicious. :dr
BTW, mussels are a great dinner party dish/appetizer. You just create a flavorful broth you like (you could easily make a few options) add the mussels and don't overcook them, and you're done.