Mussels from Brussels

Ingredients:

2 lbs. Mussels rinsed and de-bearded
1 Tbsp. butter
1/2 medium onion diced
1/2 celery stalk sliced 1/4 inch thick
3/4 cup Whitbeer
1/2 cup whipping cream
Sea salt and white pepper to taste
Fresh parsley finely chopped for garnish

Method:

In a lidded casserole pot on medium heat add the butter to melt. Add the onion and celery and season with the sea salt and white pepper. Cook and stir for a few minutes or until the vegetables start to sweat. Then add the beer and cover. Let simmer for a few minutes or until the beer reduces by half.  While this simmers warm the whipping cream in a small pot on low heat. It is best to warm it before adding to prevent it from curdling. Stir it slowly into the mixture when warmed and continue cooking uncovered for another 1-2 minutes. Add the mussels and increase the heat to med/high. Cover and cook for 3 minutes. Stir well and continue cooking for another 2 minutes until the mussels have opened completely. Remove from the heat and toss in the fresh parsley before serving. The Belgians serve this with Belgian style fries.

Perfect Fries:

This recipe is in the archives but here is a quick refresher.What gives the Belgian fries great flavour is beef fat that is rendered and then cooked into the oil for 15-20 minutes before frying the potatoes.

Russet potatoes cut into fries
Canola oil
1 1/2 lbs. beef fat rendered

Mix the oil and rendered beef fat and heat to 350 F for 15-20 minutes. Add the fries and cook mid-way. Remove them from the oil and let cool completely. Increase the heat to 375 F and refry until crispy and golden brown.

Another recipe from Kosta's Kitchen.....for you to enjoy!

We welcome your feedback or questions at kostaz@telus.net or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North Vancouver.