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Recipe:
3-4lb clean mussels (1lb per person, discard broken or bad smelling mussels)
2 shallot sliced thin
4 cloves garlic crushed
5T unsalted butter
2C dry white wine
herbs*
1T heavy cream*
Salt and pepper
-Saute shallot and garlic in butter until soft but not brown
-Turn heat to HIGH, deglaze pot with wine and reduce by half
-Reduce heat to MED and add mussels and cover pot tightly for two minutes tossing half way
-Remove mussels and set aside
-Reduce remaining liquid for 1-2 minutes, add cream and lemon. Salt and pepper to taste.
-Plate mussels and broth in a bowl. Garnish with toast, fries, and or herbs
*optional
In this episode:
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Kitchen Spider: amzn.to/3yxkj1I
Dutch Oven: amzn.to/3wCB23j
Always in my kitchen
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Shun Paring Knife: amzn.to/44HAhCx
Shun Premier 7" Santoku: amzn.to/4dHtpJq
MIYABI Kaizen Hollow Edge Santoku: amzn.to/3V4l4bA
Miyabi Chef's Knife 9": amzn.to/3K6VWuc
Boos Block Carving Board: amzn.to/3QPbGps
Camera setup:
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DJI Ozmo Pocket 3: amzn.to/4ar327w
Google Pixel 8 Pro: amzn.to/4aqhSeK
Samsung t7 SSD: amzn.to/4bH0d3u
0:00 Intro
0:22 Ingredients
1:10 Cooking Starts
5:38 Reduce the sauce
6:36 Finishing & Plating