Steamed Wasabi MusselsAurora Catering's

Wasabi Steamed Mussels
Yield about 2 Dinner sized servings

Ingredients

1/2 LB UNSALTED BUTTER
1/4 CUP YELLOW ONIONS (Diced small) 
1/4 CUP CELERY (Chopped small)
1/4 CUP RED BELL PEPPER (Chopped small)
1 WHOLE FRESH GARLIC POD  (Minced very fine)
1/4 BUNCH GREEN ONIONS (Chopped fine)
1/2 CUP FUME BLANC WINE
1 TSP WHITE PEPPER
1 SPRIGS FRESH ROSEMARY
1 TSP RED PEPPER FLAKES

2 LBS FRESH MUSSELS
1/2 CUP FUME BLANC WINE
1/4 CUP Silver Spring (TM) WASABI HORSERADISH (See Chef's Notes)

1 BAGUETTE FRENCH BREAD LOAF (Cut into medallions about 1/2 inches thick)

Method
Use a 8 quart Dutch oven, and over medium heat simmer the first 10 ingredients until the onions are clear (7 - 10 minutes, Do not brown the onions!) Remove the sauce from the Dutch and wipe clean. Reserve warm. (See Chef's Notes)  At this point the sauce can be stored and refrigerated  for future use.

Wash the mussels over cold running water, if any mussels are damaged or remain open, discard.  In a separate saucepan, reheat the sauce if necessary.  When ready to steam, add the mussels, wine and the wasabi horseradish to the Dutch oven, cover tightly; cook over high heat.  After 3 -5 minutes steam will be apparent.  Remove the lid, add the reserved sauce and gently stir the mussels to bring the ones that were on the bottom to the top and coat the mussels with all of the sauce.    Serve...

Plate Presentation
IF any mussels have not opened, remove and discard.

Place the baguette medallions in a basket.  Serve right out of the Dutch Oven or strain the sauce from the Dutch oven for dipping, see above! 

Chef's Notes:
I like the Silver Spring (TM) Wasabi Horseradish because it beautifully marries two of my favorite flavors for seafood, Wasabi and Horseradish, well DUH!!   BTW, I don't cook the Wasabi Horseradish in with the sauce.  I find that the flavors have a tendency to cook out, so I save it for last, when steaming the mussels.

The reason to remove the sauce is that there is a possibility of burning the sauce when the mussels are steamed.... So it is best to remove it and add it after the musses are steamed.

Also, I like to use a Fume Blanc with with this recipe, it give it a slightly smoky flavor...... BUT any dry white wine will do.

 

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 - 2012 Aurora Catering, Inc. All rights reserved.
Revised: July 12, 2012