December 1, 2009
From: Executive Chef Joshua C. Partlow, Match Burgers & Martini's/Gypsy Bar, Boston. Yield: 1 serving.
2 lb. mussels
1 cup dry white wine
2 shallots, chopped
2 Tbsp. unsalted butter
2 Tbsp. chopped flat parsley
¼ tsp. fresh peeled ginger
½ tsp. chopped garlic
to taste, salt and pepper
as neeed for garnish, watercress and sliced grilled baguette
Joshua Partlow
Fill a sink half full of cold water. Add mussels and toss them around. Pull the beards and scrape off any barnacles from each mussel (inspecting them to make sure they are tightly closed). Discard any bad mussels. Keep cleaned mussels out of the water in refrigerator until ready to use. Do not keep more than a few hours after washing. Chop shallots and parsley.
Put shallots and white wine into large stainless steel pot. Add mussels and cover. Steam them over high heat until mussels have opened. Shake pot to be sure all mussels are cooked.
Put mussels into large bowl. Decant mussel liquor into a saucepan with garlic and ginger; bring to a boil. Add butter and chopped parsley. Pour sauce over mussels and serve immediately. Garnish with watercress and sliced grilled baguette.
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