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Mussels Remoulade
Recipe Summary
Yield: Makes 40 to 50
Ingredients
Ingredient Checklist
5 pounds mussels, in their shells
1 bottle dry white wine
2 1/2 cups water
3 tablespoons fresh lemon juice
2 shallots, sliced
20 peppercorns
2 tablespoons salt
1 bouquet garni (fresh tarragon and parsley tied up in cheesecloth)
1 large red bell pepper
Chopped flat-leaf parsley, for garnish
Remoulade Sauce
Cook's Notes
Include a bowl on the serving tray for shells and used toothpicks or forks.
Gallery
Mussels Remoulade
Recipe Summary
Yield: Makes 40 to 50
Gallery
Mussels Remoulade
Mussels Remoulade
Mussels Remoulade
Recipe Summary
Yield: Makes 40 to 50
Recipe Summary
Yield: Makes 40 to 50
Yield: Makes 40 to 50
Makes 40 to 50
Ingredients
Ingredients
- 5 pounds mussels, in their shells
- 1 bottle dry white wine
- 2 1/2 cups water
- 3 tablespoons fresh lemon juice
- 2 shallots, sliced
- 20 peppercorns
- 2 tablespoons salt
- 1 bouquet garni (fresh tarragon and parsley tied up in cheesecloth)
- 1 large red bell pepper
- Chopped flat-leaf parsley, for garnish
- Remoulade Sauce
Directions
Discard any mussels with broken shells. Soak mussels in cold water for 15 minutes. Scrub shells with a stiff brush and remove “beard” by giving it a firm tug. Rinse well and refrigerate until needed.
Combine wine, water, lemon juice, shallots, peppercorns, salt, and bouquet garni in a large stockpot with a tight-fitting lid. Bring to a boil; then simmer over low heat for 15 minutes.
Add mussels and cover. Increase heat to medium and cook, shaking occasionally, until the mussels open, 5 to 7 minutes.
Remove mussels from broth and cool both separately. Discard any shells that haven’t opened, as well as the half shell to which mussel isn’t attached. When cool, put mussels back into broth, cover, and chill until ready to serve. This can be done 1 to 2 days before serving.
Roast pepper over gas flame or under broiler until blackened. Place in a paper bag to cool. Peel and seed pepper; cut in 1/2-inch-wide strips, then into diamonds.
Cut mussels from shells with a paring knife. Pour a little Remoulade Sauce in each shell and garnish with chopped parsley and a red-pepper diamond. Pass on a tray with toothpicks or wooden forks.
Cook's Notes
Include a bowl on the serving tray for shells and used toothpicks or forks.
Cook’s Notes
Include a bowl on the serving tray for shells and used toothpicks or forks.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mussels Remoulade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mussels Remoulade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
