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Welcome back to our Chef’s Newsletter. We have some suggestions on exploring the versatility of mussels. Chef Gordon Bailey serves up some undeniable reasons why fresh blue cultured mussels are the perfect choice for your menu. As a bonus catch, we’re giving away a new mussel pot. And hey, if you missed the boat on our first newsletter, just go to discovermussels.com/chefs. To access the chef pages use (username: chef password: mussels). Dig in!
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| Mussels Primer |
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Reimaging the classics with Mussels
Like good movies, some things never get old. They endure, are loved and remade for new generations to discover. Classic mussel dishes like Moules Frites, Mussel Marinières and Billi Bi Soup. These tried and true dishes stand the test of time, but also accommodate clever and creative adaption.
We also think many non-mussel classics are perfect for the versatility and flavor of fresh blue mussels. Legend has it that New Orlean Chef Jules Alciatore created Oysters Rockefeller as a substitute for harder to find escargot. Replacing oysters with mussels not only provides a tasty twist but an economical one as well. The quality and consistency of farmed mussels allows them to replace other cooked shellfish from paella to cioppino. With more imagination healthy mussels can replace other lean proteins such as pork and chicken. Our own Chef Gordon Bailey even prepared a Mussel Hot Dog for seafood-phobic TV host Regis Philbin! We challenge you to come up with new and inventive ways to incorporate blue mussels in your favorite dishes.
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| mussels 101 |
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Versatility on menu and in-kitchen
Don’t limit your customers to a choice of mussels with red or white sauce. Most proteins can be finicky about what flavors they marry with, but the blue mussel is an ethnic food superstar! Cuisines as different as Indian, French, and Italian all use mussels in unique and tantalizing ways. Consider creating a fresh mussel menu starting with dishes like Zuppa di Cozze green curry, laksa or a black bean sauce. From low country cooking to Asian fusion – we believe fresh blue mussels are a welcome addition to every kitchen.
And they’re not only versatile in how they’re prepared, but how they can be served. Shucked or in-shell, hot or cold, and if that wasn’t handy enough, their broth makes a nutritious and flavorful base for stocks and sauces. From appetizer to enhancer, don’t limit them to one section of your menu.
Their flexibility extends to a wide range of cooking methods as well. Talk about easy to get along with! Fresh mussels can be steamed, baked, sautéed, stir fried, deep fried, smoked, grilled… the options are infinite. When planning your menu you are only as limited as your imagination.
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| Ingredients |
- 1 lb fresh blue cultured mussels
- 2 tbsp olive oil
- 1 tsp sugar
- 6 vine ripened tomatoes
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- 10 cloves garlic roughly chopped
- 2 shallots sliced
- 2 cup white wine
- 2 tbsp butter
- salt and pepper
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| Instructions |
- Blanch and peel tomatoes.
- In a heavy bottom pan toss peeled tomatoes with 2 tbsp olive oil, 1 tsp of sugar and a pinch of salt & pepper.
- Place in 325°F oven for 2 hours.
- Sweat half of the shallots and half of the garlic with 2 tbsp of butter in a heavy bottom pan.
- Add 1lb mussels.
- Stir to evenly coat mussels with garlic and shallots.
- Add white wine.
- Cover and steam until mussels open.
- Strain off broth and set aside.
- Shuck mussels and set aside.
- Sweat off the remainder of the garlic and shallots.
- Add the mussel broth and bring to a simmer.
- Add the stewed tomatoes. Simmer for 10 minutes until the tomatoes partially break down.
- Add shucked mussels. Stir to combine. Season to taste.
- Fold in 4 cups of raw baby spinach just before serving.
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Mussel Rockefeller |
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Number of Servings: 4-6
Preparation Time: 5mins
Cooking Time: 30mins |
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| Ingredients |
- 2 lbs fresh blue cultured mussels
- 10 oz package frozen spinach or broccoli, chopped
- 1⁄2 cup milk
- 2 eggs, beaten
- 1⁄2 cup medium cheddar cheese, shredded
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- 1⁄2 cup fine dry bread crumbs
- 2 tbsp onion, chopped
- 1⁄4 cup parmesan cheese, grated
- 2 tbsp butter, melted
- 8 6 oz custard cups or pastry shells
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| Instructions |
- Cook spinach or broccoli according to package directions; drain well, pressing out the excess liquid. Set aside.
- Rinse fresh blue mussels in tap water. Add water to a large covered pot. Add the mussels and cover. Steam 5 to 7 minutes.
- Drain mussels, reserving liquid. Add milk to mussel liquid to equal 1/2 cup. If desired, set aside 8 mussels for garnish.
- In bowl combine eggs, milk mixture, spinach (or broccoli), cheese, 1/4 cup of bread crumbs, onion, and mussels. Spoon mixture into custard cups or pastry shells. Place in shallow baking dish.
- Combine remaining bread crumbs, parmesan cheese, and butter; sprinkle over mixture in cups. Bake at 350°F for 20 minutes. Garnish with the reserved mussels.
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| Win a |
| mussel pot! |
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4-ward this newsletter to 4 chef friends and enter for a chance to win…
Click here to enter!
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