Recipe courtesy of the National Fisheries Institute
Preparation facts
Yield: 4 servings
Ingredients
5 lbs mussels
2 cups water
1 shallot or green onion (white part only), chopped
1 garlic clove, minced
2 Tbs butter
3 Tbs brandy or cognac
1/2 cup dry white wine or vermouth
1/4 cup heavy cream
1 Tbs corn starch blended with 1 tablespoon cold water
3 oz Roquefort or blue cheese
2 Tbs chopped parsley
Directions
Soak mussels for 10 minutes in salted water. Scrub mussels well under
cold running water with a stiff-bristled brush; cut off beards. Place mussels in a large
kettle with water. Cover and steam over high heat 5-10 minutes, or until shells open; discard
any mussels that do not open. Remove with a slotted spoon, remove mussels from shells with a
small knife. Measure and reserve ½ cup mussel broth. In a large frying pan, sauté
shallots and garlic in butter soft. Add mussels and sauté lightly. Add brandy, ignite,
and cook, shaking pan until flames die out. Remove mussels with a slotted spoon and keep warm.
Add to the pan the reserved broth, wine, and cream and bring to a boil. Let cook down
slightly. Stir in cornstarch paste and, stirring, cook until thickened. Crumble cheese and mix
in, heating just until cheese melts. Return mussels to the pan and heat through. Spoon into
hot ramekins and sprinkle with parsley.
Variation: Substitute scallops or medium shrimp for mussels. If using
scallops, cut them in quarters; if using shrimp, shell and devein, then butterfly. Substitute
½ cup clam juice for the mussel broth.
International Fish Cookery
Nutrition facts
Serving Size 1 serving
Calories 343
Calories from Fat 159 (46%)
% Daily Value*
27%Total Fat 18g
50%Saturated
Fat 9.9g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 4.7g
27%Cholesterol 81mg
30%Sodium 711mg
16%Potassium 547mg
3%Total
Carbohydrate 9g
0%Dietary
Fiber 0.1g
Sugars 0g
Sugar Alcohols 0g
44%Protein 22g