| Mussels in Mushroom Sauce w/ Rice ~ You gotta love seafood. This makes a fine luncheon or supper dish. Add a well-chilled White Burgundy, a tossed salad, and a simple dessert. 6 tbsp butter 5 tbsp onion, finely chopped 1 cup long rice (not pre-cooked) 1½ cups water salt & pepper 1 bay leaf 2 sprigs fresh parsley 3 sprigs fresh thyme 6 pounds mussels (about 4½ quarts) ¼ cup parsley, finely chopped ¼ cup shallots, finely chopped (you may substitute green onions~scallions) ½ cup dry white wine (dry sherry works well) ½ pound mushrooms, thinly sliced (about 2 cups) 3 tbsp flour ¾ cup heavy cream 1. Melt 2 tbsp of the butter in a saucepan and add 3 tbsp onion. Cook, stirring, until wilted. 2. Add the rice and stir. Add the water, salt & pepper to taste, bay leaf, parsley, and thyme sprigs. Bring to a boil, (see about cooking rice). 3. Meanwhile, thoroughly scrub mussels in cold water. Drain well. Put the mussels in a large, heavy pot and add tbsp butter, the chopped parsley, half the shallots, the remaining onion, wine and pepper to taste. Cover closely and cook for 5 minutes, until mussels open. (Discard any that remain closed.) 4. Drain the mussels, reserving the liquid. There should be about 2 cups of liquid. Remove the mussels from the shells. It is good to remove the rubber band around each mussel. Set aside. 5. Melt the remaining butter in a saucepan and add the remaining shallots and mushrooms. Cook, stirring, until the mushrooms are wilted. Add the flour, stirring with a wire whisk. Add the reserved mussel liquid, stirring rapidly with the whisk, until thickened and smooth. Cook for about 5 minutes, stirring often. Stir in the cream. 6. Put the mussels in a saucepan and add about ½ cup of the sauce. Heat briefly. 7. Place the about half of the rice (discard the herbs) in a round-bottomed 5-cup mold (or bowl) and press the rice firmly to the sides of the mold, leaving a cavity in the center. Put the mussels in the cavity. Add the remaining rice and press down to make the dish compact. Invert the mold onto a round serving dish. Spoon half the sauce around it and serve the remaining sauce on the side. 4-6 servings About Cooking Rice Cook the rice over moderate heat, uncovered, until most of the water has evaporated or is absorbed. Place the cover on the pan/pot, reduce heat to low for about 20 minutes. Rice is done when you press down gently with a fork, and the rice tends to spring back up. |
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