New Zealand Greenshell™ Mussels Provencal

Method

Sancerre Sauce      
• Combine all ingredients in a non-reactive saucepan over medium heat.
• Cook to reduce by 50%.
• Add lemon juice and crème fraiche.
• Whisk in butter.
• Season.
• Hold keeping warm.

Note: For maximum flavor and texture delivery, this recipe must be prepared fresh for each service. If Mussel Broth is not available you can substitute chicken stock.


Poaching Stock
• Combine all ingredients in a non-reactive sauce pan.
• Bring to simmer
• Hold for warming mussels.

To Serve

Assembly
Yield:  1 Serving

6 each New Zealand Greenshell™ Mussels in shells  
1 ½ Cups Sancerre Sauce, heated        
6 tsps Fresh Parsley Leaves, chopped    

 

• Separate mussels from half shell using a sharp knife.
• Warm mussels in poaching stock.
• Put mussels back in shells.
• Place in warm bowl and cover with warm Sancerre Sauce.
• Scatter with parsley.
• Butter grilled country bread arrange on side of bowl.
• Serve immediately.

 


Recipe Photography: Patrick McDonnell Photography www.patrickmcdonnellphotography.com 

About the Chef

Patrick McDonnell and his culinary team at McDonnell Kinder & Associates (MKA) have drawn upon their extensive backgrounds as chefs and restaurant operators to develop recipes for New ...
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