Ingredients with Measurements:
- 2 pounds of fresh mussels, cleaned and debearded
- 1 tablespoon of olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 cup of dry white wine
- 1/2 cup of chicken or vegetable broth
- 1 tablespoon of tomato paste
- 1 tablespoon of red wine vinegar
- 1 tablespoon of black peppercorns, crushed
- 1/4 cup of heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot with a steaming basket or a Dutch oven with a lid
- Small saucepan
Step-by-step instructions:
1. Heat the olive oil in a small saucepan over medium heat. Add the shallot and garlic and sauté until soft and fragrant, about 2-3 minutes.
2. Add the white wine, broth, tomato paste, red wine vinegar, and crushed peppercorns to the saucepan. Bring to a boil, then reduce the heat and let the sauce simmer for 10-15 minutes until it thickens slightly.
3. In the meantime, place the cleaned mussels in the steaming basket or Dutch oven. Cover with the lid and steam over high heat for 5-7 minutes until the mussels open up.
4. Remove the mussels from the pot and discard any that did not open. Keep the mussels warm while you finish the sauce.
5. Strain the sauce through a fine-mesh sieve into a clean saucepan. Add the heavy cream and stir to combine. Season with salt and pepper to taste.
6. To serve, arrange the mussels in a large serving bowl or individual bowls. Pour the sauce over the mussels and garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Steaming temperature: High heat
Sauce simmering temperature: Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 5g
Cholesterol: 70mg
Sodium: 550mg
Total carbohydrates: 9g
Dietary fiber: 1g
Sugar: 2g
Protein: 20g
Substitutions for ingredients:
- You can use any dry white wine of your choice.
- You can substitute the chicken or vegetable broth with seafood broth for a more intense flavor.
- If you don't have red wine vinegar, you can use white wine vinegar or lemon juice instead.
- You can use a mixture of black, white, and pink peppercorns for a more colorful sauce.
- If you prefer a dairy-free version, you can omit the heavy cream and use coconut cream or cashew cream instead.
Variations:
- You can add chopped tomatoes or roasted red peppers to the sauce for a more complex flavor.
- You can use different herbs such as thyme, rosemary, or tarragon to flavor the sauce.
- You can add diced bacon or pancetta to the sauce for a smoky flavor.
- You can serve the mussels with crusty bread or French fries for dipping in the sauce.
Tips and tricks:
- Make sure to discard any mussels that are cracked or don't close when tapped.
- Rinse the mussels under cold water and scrub them with a brush to remove any dirt or sand.
- Don't overcook the mussels or they will become tough and rubbery.
- Use a large pot with a tight-fitting lid to steam the mussels and prevent the steam from escaping.
- Serve the mussels immediately after cooking to enjoy them at their best.
Storage instructions:
Leftover mussels can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in the microwave or on the stovetop before serving.
Reheating instructions:
To reheat the mussels, place them in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes until heated through. Alternatively, you can reheat them in a saucepan with a little bit of water or broth until hot.
Presentation ideas:
Serve the mussels in a large bowl or individual bowls. Garnish with chopped parsley or other herbs of your choice. You can also sprinkle some freshly grated Parmesan cheese on top for extra flavor.
Garnishes:
Chopped parsley, grated Parmesan cheese, lemon wedges, sliced scallions, chopped chives, or diced tomatoes.
Pairings:
Steamed mussels with sauce poivrade pair well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. You can also serve them with a light-bodied red wine such as Pinot Noir or Beaujolais.
Suggested side dishes:
Crusty bread, French fries, roasted potatoes, steamed vegetables, or a green salad.
Troubleshooting advice:
- If the mussels don't open after steaming, discard them as they may be dead or spoiled.
- If the sauce is too thin, simmer it for a few more minutes until it thickens to your liking.
- If the sauce is too thick, add a little bit of water or broth to thin it out.
Food safety advice:
Make sure to buy fresh mussels from a reputable source and store them in the refrigerator until ready to use. Discard any mussels that are cracked or don't close when tapped. Rinse the mussels under cold water and scrub them with a brush to remove any dirt or sand. Cook the mussels until they open up and discard any that remain closed. Refrigerate leftover mussels promptly and reheat them thoroughly before serving.
Food history:
Steamed mussels with sauce poivrade is a classic French dish that originated in the coastal regions of France. The dish is typically made with fresh mussels, white wine, and a peppercorn sauce. It is often served as an appetizer or a main course and is popular in seafood restaurants around the world.
Flavor profiles:
Steamed mussels with sauce poivrade have a delicate and briny flavor from the fresh mussels, which is complemented by the tangy and slightly spicy sauce poivrade. The sauce is made with white wine, chicken or vegetable broth, tomato paste, red wine vinegar, and crushed peppercorns, which gives it a complex and aromatic flavor.
Serving suggestions:
Serve steamed mussels with sauce poivrade as an appetizer or a main course with crusty bread or French fries for dipping in the sauce. Pair with a crisp white wine or a light-bodied red wine for a perfect match.
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Region: French