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Mussels

Recipes from Chef Barry Rosenstein of Voila! 33 W. Monroe St., Chicago

Moules chardonnay (Mussels in white wine)

1 tablespoon minced shallots
1 1/4 cups chardonnay wine
1 pound mussels, cleaned
4 tablespoons unsalted butter
1 tablespoon chopped parsley
Salt and pepper to taste

Place the shallots, wine and mussels in a saucepan. Cover with a lid; turn the heat on medium high and cook until the mussels have opened, 3 to 5 minutes. Add the butter and parsley; toss well to combine. Season with salt and pepper and serve immediately. 1 entree or 2 appetizer servings.

Moules a la Provence (Mussels in saffron broth)

Saffron broth:
1 cup white wine
1 1/2 cups clam juice
1 teaspoon pureed garlic
1 teaspoon saffron threads, crumbled
1 teaspoon herbes de Provence
Mussels:
1 tablespoon minced shallots
1 teaspoon minced garlic
1 pound mussels, cleaned
4 tablespoons butter
2 tablespoons chopped tomato
1 tablespoon diced fennel
Salt and pepper to taste

Prepare the broth: Combine all the broth ingredients in a saucepan. Bring to a boil over medium-high heat. Reduce the heat to low and simmer slowly, uncovered, for 20 minutes. Strain through a double layer of cheesecloth.

Prepare the mussels: Place the shallots, garlic and mussels in a saucepan. Pour in the broth. Cover with a lid; turn the heat on medium high and cook until the mussels have opened, 3 to 5 minutes. Add the butter, tomato and fennel; toss well to combine. Season with salt and pepper. Serve immediately. 1 entree or 2 appetizer servings.

Moules beaujolais (Mussels in red wine)

1 tablespoon chopped shallots
1 teaspoon minced garlic
1 1/4 cups beaujolais or other light red wine
1 pound mussels
4 tablespoons butter
1 tablespoon minced fresh thyme leaves
1 teaspoon chopped parsley
Salt and pepper to taste

Place the shallots, garlic, wine and mussels in a saucepan. Cover with a lid; turn the heat on medium high and cook until the mussels have opened, 3 to 5 minutes. Add the butter, thyme and parsley; toss well to combine. Season with salt and pepper and serve immediately. 1 entree or 2 appetizer servings.

Mussels steamed in coconut and red curry broth

Coconut and red curry broth:
1 8-ounce can cream of coconut (not coconut milk)
1 ounce (3 to 4 tbsp) Thai red curry paste
1 cup heavy cream
2 teaspoons pureed garlic
1 tablespoon minced ginger
2 tablespoons chopped cilantro
Mussels:
1 tablespoon chopped shallots
1 pound mussels, cleaned
2 tablespoons butter
1 tablespoon chopped cilantro
Salt and pepper to taste

Prepare the broth: Combine the cream of coconut, red curry paste and heavy cream in a saucepan and mix well. Add the garlic, ginger and 2 tablespoons cilantro. Bring to a boil over medium high heat; then reduce the heat and simmer uncovered for 20 minutes.

Prepare the mussels: Place the shallots and mussels in a saucepan. Pour in the broth. Cover with a lid; turn the heat on medium high and cook until the mussels have opened, 3 to 5 minutes. Add the butter and cilantro; toss well to combine. Season with salt and pepper and serve immediately. 1 entree or 2 appetizer servings.

Moules portugaise (Mussels with tomatoes and sausage)

1 tablespoon shallots
1 teaspoon garlic
1 1/4 cups white wine
1 pound mussels
4 tablespoons butter
1 tablespoon diced onion
1 tablespoon diced red bell pepper
1 tablespoon diced green bell pepper
1 tablespoon diced tomato
1 ounce chorizo sausage, crumbled and browned
1 teaspoon chopped cilantro
1 teaspoon chopped parsley
Salt and pepper to taste

Place the shallots, wine and mussels in a saucepan. Cover with a lid; turn the heat on medium high and cook until the mussels have opened, 3 to 5 minutes. Add the butter, vegetables, sausage and herbs; toss well to combine. Season with salt and pepper and serve immediately. 1 entree or 2 appetizer servings.

Moules a l'ardennaise (Mussels with cream, bacon and ale)

Ardennaise sauce:
2 cups heavy cream
1 ounce (2 slices) bacon, diced and blanched
2 ounces mushrooms, diced († cup)
1 tablespoon chopped fresh thyme leaves
Mussels:
1 tablespoon shallots
1 1/4 cups St. Amand Ale or other dark beer
1 pound mussels
2 tablespoons butter
Salt and pepper to taste

Prepare the sauce: Place the heavy cream in a saucepan over medium low heat. Cook until reduced by half. Add the remaining sauce ingredients, reduce the heat and slowly simmer, uncovered, for 20 minutes.

Prepare the mussels: Place the shallots, ale and mussels in a saucepan. Cover with a lid; turn the heat on medium high and cook until the mussels have opened, 3 to 5 minutes. Add the butter and 1/2 cup ardennaise sauce; toss well to combine. Season with salt and pepper and serve immediately. 1 entree or 2 appetizer servings.

Moules Lagasse (Mussels with Pernod)

1 tablespoon shallots
1 1/4 cups white wine
1 pound mussels
4 tablespoons butter
2 tablespoons olive oil
1 tablespoon Pernod or other anise liqueur
2 tablespoons chopped tomato
1 tablespoon chopped green onion
1 tablespoon diced fennel
Salt and pepper to taste

Place the shallots, wine and mussels in a saucepan. Cover with a lid; turn the heat on medium high and cook until the mussels have opened, 3 to 5 minutes. Add the butter, olive oil, liqueur, tomato, green onion and fennel; toss well to combine. Season with salt and pepper and serve immediately. 1 entree or 2 appetizer servings.

Creamy spiced mussel soup

Chef Chris Galvin, Galvin Bistrot de Luxe

Cook half a kilogram of mussels in a wine glass each of good fish stock and dry white wine, then drain, reserving the stock. Heat some butter in a pan and add shallots, garlic and curry powder. Add a pinch of saffron and stir in the warm stock, bring it to the boil and then add a generous splash of whipping cream. Reduce the soup by a third and season. Serve in soup bowls and garnish with parsley for a light and flavoursome summer soup.