Friday, January 2, 2015

Moules (French Mussels) By Chad

Moules - (Gluten Free)

2lb. fresh mussels                                                                                                                       
2 Tablespoons olive oil (We prefer Farchioni Il Casolare Olive Oil Extra Virgin (1L) because of its very good flavor.)
1 small bulb garlic
2 shallots
1/2 stick butter
1/4-1/2 Cup half and half
1/4-1/2 Cup white wine
1/4 teaspoon salt (optional)
1/8 teaspoon pepper (optional)
Toasted Gluten free bread (We love Udis Gluten Free Hamburger Buns )

Rinse the mussels.

Check to see if any of the mussels are open which would indicate that they are already dead.  If any are open a little bit as shown here, gently tap it against the sink.  If it does not close, discard it.

Chop the garlic and shallots.

Using a stockpot, heat about 2 Tablespoons of olive oil over medium-high heat.

When the oil is hot, add the garlic & shallots and sauté until just starting to brown.

One by one, add the mussels to the pot, checking each one to make sure it is closed tightly.  If it does not close after tapping, discard.

Add 1/2 stick of butter, 1/2 cup of white wine, 1/2 cup of half and half, salt, & pepper to the pot.  Add more or less of these ingredients to taste.

Bring to high heat and stir to mix all the ingredients.

 Simmer for about 5 minutes, stirring occasionally, until all of the mussels open up wide.  If any do not open, discard.

Toast the bread and serve.  Personally, my favorite part is the bread soaked in the delicious sauce.
Bon appétit!

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