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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