Bertrand Bouquin knows his mussels. Before becoming the executive sous chef for the top-rated restaurants at The Broadmoor in Colorado Springs, he trained with some of the greatest French chefs including Alain Ducasse and Daniel Boulud. Here’s his exquisitely simple, quick summer recipe for fresh mussels.
Mussels with White Wine
½ tablespoon minced garlic
½ tablespooon minced shallots
½ cup white wine
4 tablespoons butter
4 to 5 cups mussels
1 ripe tomato, peeled, seeded, julienned
10 to 15 Italian parsley leaves
salt and fresh-ground black pepper, to taste
Wash mussels very well in cold water several times and remove the beard (strings) attached to shell. In a large pot, melt 2 tablespoons of butter then add garlic and shallots. Sautee on low heat for about 30 minutes. Do not caramelize. Add mussels and white wine and cover the pot. Steam the mussels until they open, remove the lid and season with salt and pepper. Add remaining butter with the tomatoes and the parsley. Stir all together until butter is melted. Serve with baguette and/or pommes frites (french fries).
This recipe feeds one person. Double or triple recipe for more people.