Recipes
After a long day on the set, the guys like to experiment. With epicures, that is. Here are a few
Matt's Norman Mussels
1 1/2 lb. black PEI mussels, washed and checked to make sure that they are all closed and healthy.
1 medium shallot
2 tbsp. chopped garlic
1 small onion
1 tbsp. extra virgin olive oil
1/2 lb. fresh button mushrooms
4 oz. of dry sherry
2 4 oz. links of good sausage, preferably Andouille or Meurgez.
A few sprigs of fresh tarragon.
3/4 cup of heavy cream.
Prepare by chopping your shallot and onion into small pieces, and
slicing your mushrooms fairly thinly. Sauté the onion, garlic and
shallot in the olive oil together at the bottom of a large pot until
translucent. Add the mushrooms and sauté until they are caramelized.
Be sure that they have released all of their moisture, and then reduce
that liquid in order to brown the mushrooms.
At the same time, grill or
roast the sausages until they are at least 90% cooked through, if not
all the way. Add the sausages to the pot with the mushrooms. Turn the
heat to high and add the sherry. Let the sherry reduce with the
mushrooms and sausage by about half, then add the mussels to the pot and
cover. The mussels will take about four to eight minutes to open fully,
so it's helpful to have a glass lid for your pot. You can shake the pot
every minute or so to make sure the mussels are mixing with the broth.
Once the mussels are open, uncover the pot and add the cream. Only use
enough cream to turn the broth opaque. You'll have to use your
judgment. Too much cream will make the dish very heavy. Simmer the
broth with the mussels over medium-low heat for five minutes and salt to
taste. Finish with fresh tarragon leaves. I usually use about 2 tbsp.
Fresh basil may be used in a pinch. Serve the mussels in a large bowl
with lots of broth and crusty bread for dipping. Make sure and serve
the dish with a steak knife to cut the sausages and an empty bowl for
mussel shells.
Feeds two or three people. To make an hors d'oeuvre of
this dish, the mushrooms and sausages may be left out.
Cost: Approx.
$20.
Prep time: 20-30 minutes.