Steamed Mussels in Court Bullion recipe and video
Steamed Mussels in Court Bullion recipe and video

Steamed Mussels in Court Bullion recipe and video

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Healthy Cooking with Jack Harris and Charles Knight

ISteamed Mussels in Court Bullion - See recipe and video

Blue mussels live in intertidal areas and inlets of New Jersey’s Barnegat Bay, they are attached to rocks and other hard substrates by strong (and somewhat elastic) thread-like muscle.

Unlike clams, mussels feed while submerged at high tide, opening their shells and using the cilia attached to their gills to propel water and food particles into their mouths. At low tide, the shells close.

The flesh of a Blue Mussel, known in Victorian times as a “Winkle”, when cooked no more than 7 to 10 minutes, it has a remarkable rich and sweet flavor.

Mussels* need to breath; remove from bag as soon as possible and submerge in salted water to give them a chance to purify themselves. To clean mussels prior to cooking, scrape off beards, rinse and soak again in fresh cold water. Discard any mussels that open before cooking. Do not eat mussels that do not open after cooking.

EQUIPMENT: 6 Qt. Stockpot with cover, French chef knife and cutting board

INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 to 3 tablespoons unsalted butter
  • 4 cloves garlic, minced fine
  • 2 medium shallots, minced fine
  • 2 cups white wine
  • 1 cup filtered water
  • 1 teaspoon fresh lemon juice
  • 3 or 4 sprigs fresh parsley, stems removed and chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 bay leaf
  • 4 or 5 peppercorns
  • 43 to 4 dozen mussels*

PREPARATION:

In the 6 Qt. Stockpot over medium heat 300°F (150°C), sauté shallots and garlic in olive oil and butter until tender. Add the wine, water, lemon juice, parsley, thyme and bay leaf and bring to a simmer. Add mussels, cover (open the vent) and reduce heat to medium-low 240°F (116°C) for 7 to 10 minutes until mussels open.

Serve in soup bowls with wine sauce and toasted French bread for sopping.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 190; Fat Grams 4; Carbohydrate Grams 10; Protein Grams 17; Cholesterol mg 63; Sodium mg 364.

THE POINT SYSTEM: Calorie Points 3; Protein Points 2; Fat Grams 4; Sodium Points 16; Fiber Points ½; Carbohydrate Points 1; Cholesterol Points 6.