So today finds me wanting to try out a new way of cooking up mussels than the usual wine & herbs steaming method. Friday night on our way to Chris' boilermaker meeting, we stopped by the store so I could pick up some reading materials to keep me occupied. I happened to be drawn to a magazine called Cuisine Tonight For Two; I was like, "Wow, really? I have to get this." The magazine is separated in four sections: poultry, seafood, meat & vegetarian. I found a rather interesting recipe for Apple Cider Mussels which I slightly tweaked to my liking and to ingredients I had here at home. I will post the original recipe and then my tweaks.
Ingredients:
2 cups apple cider
2 strips thick-sliced bacon, cut into strips
1/4 cup sliced shallots
4 tsp chopped fresh thyme, divided
1 cup dry white wine
2 lb mussels, rinsed & debearded
2 Tbs heavy cream
Salt & Pepper
Preparation:
Reduce apple cider in a large sauté pan over high heat to about 3 Tbs, 17-20 min. Transfer reduction to a bowl coated with nonstick spray.
Cook bacon in another large sauté pan. Transfer bacon to a paper-towel-lined plate. Drain all but 1 Tbs drippings from pan.
Sweat shallots and 3 tsp thyme in same pan in drippings over medium heat until softened, 1-2 min. Whisk in wine & cider reduction and season with salt & pepper. Add mussels, increase heat to high, and cover with a tight-fitting lid until mussels open, 3 min. Discard any mussels that don't open. Spoon mussels from the broth into two serving bowls.
Stir in cream, remaining 1 tsp thyme, and bacon into broth, then pour over the two bowls of mussels.
This recipe also calls for the following as an accompaniment to the mussels:
Salami & Apple Dippers
Ingredients:
2 slices Gruyere cheese, halved
2 slices hard salami
4 slices Pink Lady apple
4 slices baguette (1/2-inch thick)
1 Tbs unsalted butter, melted
Preparation:
Layer a quarter of the cheese, half the salami, half the apple and another quarter of the cheese onto each of 2 baguette slices. Top with remaining baguette slices to form sandwiches.
Brush the outsides of the sandwiches with melted butter. Cook sandwiches in a cast-iron skillet over medium heat, covered, until golden brown on both sides, 5-8 minutes.
My version:
Ingredients:
2 cups apple cider
3 strips center-cut bacon
1/4 cup chopped shallots
4 tsp chopped fresh thyme
2.3 cup dry white wine
1/3 cup seafood stock
1 tsp extra-virgin olive oil
2 lb mussels, rinsed & debearded
2 Tbs heavy cream
1 Tbs chopped parsley
1 tsp salt
1/2 tsp fresh cracked pepper
As I stated earlier, I tweaked it a bit to my preference and what I had on hand. I do not like wine so I cut down the wine and added seafood stock which I always keep in the pantry and fridge. Also I used 3 slices of center-cut bacon because it is mainly meat and lots of the fatty ends are cut off; additionally since it did not render enough drippings, I added extra virgin olive oil to make up for it.
Reduce apple cider in a sauce pan over high heat to about 3 Tbs; this actually took just over 25 minutes to get thick and syrupy. Transfer reduction to a bowl coated with nonstick spray.
Cook bacon in a sauté pan. Transfer bacon to a paper-towel-lined plate; chop once cooled.
Add olive oil to drippings & sauté shallots and 3 tsp thyme over medium heat until slightly caramelized, about 4 min.
Whisk in wine, stock & cider reduction and season with salt & pepper. Add mussels, increase heat to high, and cover with a tight-fitting lid.
Until the mussels open, about 3 min.
Discard any mussels that don't open. Spoon mussels from the broth into a large pasta bowl.
Stir in cream, remaining 1 tsp thyme, and bacon into broth.
Pour over the mussels. Sprinkle with chopped parsley.
I did not understand the need of making the "dippers" to go along with the mussels. I found a great tasting loaf of fresh Buttermilk Sourdough Bread while at Central Market this morning when I went to buy the mussels. I simply brushed one side with extra virgin olive oil and sprinkled lightly with salt & fresh cracked pepper and baked in a 350 degree oven for about 5 min until toasted. This served as a great vehicle for soaking up the magnificent broth.
I also made Mojitos which Chris & I both think complimented our lunch perfectly.
Wanna make a Mojito?
Ingredients for 1 Mojito:
10 mint leaves
2 Tbs sugar
1/2 lime, quartered
1.5 oz Bacardi Rum
Mineral water, like Topo Chico
Ice
Preparation:
Add mint leaves and 1/4 lime to a sturdy glass and muddle well in order for the mint leaves to release its oils and break down with the lime. Add the sugar and 2 more lime quarters; muddle well. Fill glass with ice, add rum and top with mineral water; stir well. Top the rim with remaining lime quarter.
**Note**
I like flavored Mojitos and have found that Naked's Pomegranate Blueberry Juice works perfectly for my Mojito. After I add the rum, I add about 1.5 oz of juice, and then top off with the mineral water. Super yummy!!
Lunch was great, and there were definitely NO leftovers. You will certainly be surprised by the flavors in this dish, and I promise that the apple cider syrup does NOT overpower this dish; it is actually subtle and ties the dish together.
I hope that you give this dish a try and that it is a hit in your household as well. I can only imagine how good this would be with clams; hmmmm......something to try next time!
Until next time, Happy Eating!!
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