drunken mussels

Name: Drunken Mussels
Prep time: 20 min
Cook time: 10 min
Cuisine: French
Ingredients: 6 tablespoon(s) unsalted butter; 2 cup(s) finely diced carrots; 2 cup(s) finely diced celery root; 6 medium shallots, diced; 4 - bay leaves; 10 ounce(s) dark ale; 4 pound(s) fresh mussels, scrubbed and de-bearded (i get already cleaned mussels); 6 tablespoon(s) creme fraiche; 2 tablespoon(s) fr flat parsley, choppedesh; 4 teaspoon(s) fresh tarragon, chopped; - salt; - pepper; - crusty bread, grilled

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

What is it about mussels that makes me want to pack my bags, move to France, live on a sail boat, sip champagne, and don one of those 1960?s bathing suits all day? There is just something about mussels that gets me every single time. They are rustic, but elegant and refined. I can’t get enough of them. Aptly named ‘drunken mussels’, these babies are steamed in dark ale and cooked together with sautéed diced carrots, celery root, shallots, butter, and a hefty spoonful of creme fraiche for a touch of richness. The bitterness of the dark ale pairs well with the creamy, briny mussels.

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yield serving(s)

prep time 20 Min

cook time 10 Min

method Stove Top

Ingredients For drunken mussels

6 Tbsp

unsalted butter
2 c

finely diced carrots
2 c

finely diced celery root
6 md

shallots, diced
4

bay leaves
10 oz

dark ale
4 lb

fresh mussels, scrubbed and de-bearded (i get already cleaned mussels)
6 Tbsp

creme fraiche
2 Tbsp

fr flat parsley, choppedesh
4 tsp

fresh tarragon, chopped
salt
pepper
crusty bread, grilled

How To Make drunken mussels

1
Heat the butter in a medium saucepan.

2
d the carrot, celery root, shallots, and bay leave and sauté for 5 to 8 minutes, or until softened.
3
Add the ale and bring to a boil.
4
Remove pan from heat and set aside.
5
Place a large colander over a separate pot and set aside.
6
Heat a 10-12 inch large, flat-sided sauté pan over high heat.
7
Add the mussels and vegetable ail mixture.
8
Cover the pan, shaking it back and forth occasionally, and adjusting the heat as necessary.
9
Cook the mussels until the shells have opened, roughly 3 to 5 minutes. Discard any mussels that do not open.
10
Strain the mussels through the colander, reserving the cooking liquids.
11
Place the mussels in a large serving bowl, or remove the mussels from the shell (this step will take 5 to 10 minutes).
12
Reduce the cooking liquid over medium-high heat until reduced to one third volume.
13
Whisk in the creme fraiche and fresh herbs, and season to taste (either no salt or very little salt will be needed). Keep warm.
14
Pour the cooking liquid over the mussels, and serve with grilled crusty bread.
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