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Ingredientes
- 3 doz mussels
- 1/4 c. chopped shallots - (2 to 3 shallots)
- 1Â 1/4 c. dry white
- 1/4 c. freshly-squeezed lemon juice
- 1 c. unsalted butter cut Tbsp. size
- 1 bn fresh spinach
- Â Â Thin strips of red pepper for garnish
Direcciones
- In a large, heavy saucepan, bring 1 c. water to a boil. Wash mussel shells and add in to boiling water. Cover and cook till mussels open. Throw away any mussels which have not opened. Drain the mussels and let cold sufficient to handle. Pull them out of the shells and snip off the beard with a pair of scissors. Set mussels aside and keep hot. Throw away half of the shells and reserve the others.
- Clean the spinach, trim off any large stems and plunge into a fresh pot of boiling water 3 to 4 min. Drain well. When cold sufficient to handle, chop spinach coarsely. Keep hot.
- In a small skillet, combine shallots, wine and lemon juice. Reduce over low heat till liquid is nearly gone (watch carefully as the reduction will scorch easily at this point). Remove pan from heat and add in one or possibly two pcs of butter. Stir steadily with a whisk till the butter is no longer in a solid form, yet not liquid either. It should resemble the consistency of a thin mayonnaise.
- Incorporate the rest of the butter, one or possibly two pcs at a time, returning the pan to a low heat as necessary, retaining the same consistency. If butter separates, the heat is too high; remove it from the heat and whisk rapidly to re-emulsify. Set sauce aside and cover to keep hot.
- To serve, place about 1 tsp. of the hot spinach in each reserved half-shell and top with mussel. Pour 2 tsp. hot sauce over each. If you like, garnish with slivers of red pepper.
- This recipe yields 36 servings.
- Yield: 36 mussels
