Originally posted August 27, 2011

Mussels ‘Rockefeller’ style

Mussels ‘Rockefeller’ style by SarahEMBH

Photo by Sarah Booth-Henry (iPhone)

Finger bowls at the ready for a classy mussel recipe that packs a punch - serve with toasted baguette or sourdough.

Ingredients

  • For the mussels
  • 30g/1oz butter
  • 2 small shallots, finely chopped
  • 1 celery stick, peeled and chopped
  • 1kg/2lb 4oz mussels, cleaned and de-bearded
  • 30ml/1fl oz pastis
  • 200ml/7fl oz dry sherry
  • For the Rockefeller mixture
  • 200g/7oz spinach
  • 10g/¼oz fresh parsley leaves, chopped
  • 2 sprigs fresh tarragon, leaves only
  • 2-3 drops Tabasco

Directions

Preparation method
1. Bring a large pan of salted water to the boil and blanch the spinach for 30 seconds. Drain the spinach, rinse it under cold water, squeeze and pat dry.

2. Melt the butter in a large saucepan and gently fry the shallots and celery until softened. Tip in the mussels, increase the heat until the sound of sizzling emanates from beneath, then add the pastis and sherry. Shake the saucepan once steam appears, place back onto the heat, and continue cooking for a further 1-2 minutes.

3. Once all the shells are fully open, immediately strain into a colander suspended over a bowl. Shake the mussels to extract the juices and set aside.

4. Pour the juices into a blender along with the reserved spinach and other remaining ‘Rockefeller’ ingredients. Blend until smooth and return the green sauce to the mussel cooking pot.

5. Remove the empty half shell from all the mussels and add the full halves to the green sauce. Briefly reheat and serve.

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Adapted from

BBC TV The Good Cook

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