{"id":1088,"date":"2011-09-18T20:12:14","date_gmt":"2011-09-19T03:12:14","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=1088"},"modified":"2011-09-18T20:12:14","modified_gmt":"2011-09-19T03:12:14","slug":"mussels-poulette-and-gratinee","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/18\/mussels-poulette-and-gratinee\/","title":{"rendered":"Mussels Poulette and Gratinee"},"content":{"rendered":"

Episode 116: Shell-ebration<\/a>
\nRecipe: Mussels Poulette and Gratinee (Mussels in Cream Sauce)<\/strong><\/p>\n

This dish was on the menu of my aunt\u2019s restaurant when I was a kid. Rich and flavorful, it was always a winner with her patrons.<\/p>\n

\"Mussels<\/a><\/p>\n

Serves 8<\/strong><\/p>\n

5 pounds mussels, cleaned and debearded
\n1 1\/2 cups coarsely chopped onions
\n2 teaspoons chopped garlic
\n1\/4 cup small fresh parsley sprigs, chopped
\n2 fresh thyme sprigs
\n1 bay leaf
\n1 teaspoon freshly ground black pepper
\n1 1\/2 cups dry white wine
\n2 tablespoons unsalted butter, softened
\n2 tablespoons all-purpose flour
\n1\/3 cup heavy cream<\/p>\n

Combine the mussels, onions, garlic, half the parsley, the thyme, bay leaf, pepper, and wine in a large stainless steel pot, cover tightly, and cook over high heat, tossing occasionally, for 5 to 8 minutes, or until the mussels have opened; discard any that do not open.<\/p>\n

Lift the mussels from the broth. Pull the shells apart, keeping only the shells containing mussels, and put them in a deep earthenware casserole or tureen. Keep warm on the side of the stove or in a 140-degree oven.<\/p>\n

Strain the broth into a clean stainless steel saucepan, leaving any sand behind. Work the butter into the flour to make a beurre mani\u00e9 and add to the broth, whipping constantly with a whisk until smooth. Bring to a boil, whisking, then reduce the heat and cook for 1 minute. Add the cream and bring to a boil.<\/p>\n

Pour the cream mixture over the warm mussels, and sprinkle with the remaining parsley, and serve.<\/p>\n

Copyright \u00a9 2011 by Jacques P\u00e9pin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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