Chef Mark Gray’s Dijon Mussels
Recette fournie par: Chef Mark Gray of the Brooklyn Warehouse
|1.5 lbs||Nova Scotia mussels, cleaned|
|½ cup||Nova Scotia white wine|
|1 tbsp||butter, salted|
|1 tbsp||dijon mustard|
|2 tbsp||tarragon, fresh|
- Remove the beard from each mussel, and rinse quickly under cold water. If the mussel appears open, tap it lightly to ensure it is still alive. If the mussel doesn't contract, it has died and should be discarded.
- Once all cleaned, if not using immediately, store in a container with holes in the bottom, sitting inside another container without holes so the mussels do not sit in any excess water. Place a cold damp cloth over top of the mussels and in a cool, dark place in your refrigerator.*NEVER store mussels with a closed lid, as they will not get oxygen and die.
- In a medium pot place wine, butter and Dijon. Bring to a simmer and stir in saffron until it begins to release its color and evenly distribute.
- Add the mussels to the hot broth and place a lid to cover. Let steam for 1.5 minutes.
- Remove the lid and toss in the fresh tarragon. Stir gently, as you do not want to knock all the mussels out of their shells. Continue cooking until all the mussels have opened (1 – 2 minutes).
- Serve immediately with grilled bread for sopping up the juices.