Mussels Casino
This is a version of a classic that has been around far longer than I and has really stood the test of time. Difficulty level- Pro
Ingredients
Mussels- quantity depends on how many mussels you would like/ this can make 5-10 lbs.
1 lb.- unsalted butter/softened
1C- roasted red peppers
1C- finely chopped shallots
½ C- minced garlic
3C- white wine
2C- clam juice
1ea – lemon
½ C- chiffonade parsley
- Tools
Food processor
Knife
Large sauté pan with a lid
Measuring utensils
Cutting board
Method
- Zest the lemon then juice it, reserving the zest for later use. Add the lemon juice, butter, shallots, garlic, roasted red peppers, and half of the parsley to a mixing bowl and mix thoroughly, until the butter is red and beautiful. On the range, preheat your sauté pan until almost smoking hot. (do not use Teflon) Once preheated, add the mussels. Allow pan to get back up to heat and add the wine, again letting the pan return to temperature, ad the wine, reduce by ¼ and add the clam juice and cover. When the mussels begin to open, reduce heat slightly and add a healthy amount of the compound butter. Stir gently bringing the sauce almost to a scampi consistency. Cut heat and transfer mussels to a serving dish with the casino sauce still in the pan cook a little further to tighten it up, then ladle it over the mussels and garnish with that fresh lemon zest and the remaining parsley.
Enjoy shortly after.