seafood - mussels, benedictine, sauce
t=teaspoon T=tablespoon
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Mussels in Benedictine Sauce
This recipe is inspired by a tasty appetizer we enjoyed from one of our favourite local restaurants
that is no longer open. I have no idea how the cook made her Mussels in Pernod Sauce which were heavenly! Not having Pernod, I experimented with another favourite liquor of mine, Benedictine, which is an excellent and healthy liquor originally made from 27 herbs by Bénédictine monks in France. Served with slices of baguette bread, this is
an excellent appetizer for four or main dish for two.
serves 4 or 2 generously
preheat oven to 200°
1 kilo mussels (+-20mussels)
200 ml. dry white wine (or rosé)
1 garlic clove, halved
2 sm. shallots, quartered
2 t. cornstarch
1 T. water
1 lg. egg yolk
30 g. butter
2 T. Bénédictine liquor (or Pernod-an anise flavoured liquor)
1 T. lemon juice
white pepper
1 T. thick cream (or crème fraîche)
optional:
2 T. cooked carrot, finely cubed
If they are not already prepared, remove the 'beards' from the mussels by firmly pulling out and towards the hinge. Remove any barnacles growing on the shells with a small knife, or rub them firmly together under cold running water. Test any mussels that are open by tapping them. If they close, they are still fresh. If they do not, discard.
Steam in the wine for 4-6 minutes or until they just open. Remove
mussels, simmer wine with the shallots and garlic until reduced to 150 ml. while you
remove the mussels from their shells and set aside.
Strain the reduced liquid back into the pan and discard the shallots and garlic.
Mix the water with the cornstarch, then blend in the egg. Whisk into the wine and gently heat to
thicken, stirring constantly. Just when the first bubble appears, remove from heat. Add the butter,
(carrot if using) the lemon juice, the Bénédictine and pepper to taste.
Butter a small, shallow casserole, pour in half of the sauce, distribute the mussels and cover with the
rest of the sauce. Bake 15 minutes. Serve with a small dollop of cream on the top and a sprinkle of
parsley. (Suggest to your guests to stir the cream amongst the mussels
first before eating.)
This was perfect with a baked Golden Bream (Dorada) in a Salt Crust, with steamed potatoes and spinach! Double this recipe,
serve with basmati rice and a mixed salad for a fine dinner for two!
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The Epicurean Table © 1999-2009 Patricia Conant