Zinc Bistro Moules Marinieres
Yield: 4 to 6 servings
- 8 ounces French-style butter (Echire or Plugra)
- 1 bunch of rosemary, charred on grill
- 1 Kennebec potato
- 1 large leek
- 1 teaspoon garlic puree
- 3 whole shallots, thinly shaved into rings
- 1 bunch of thyme, save 2 sprigs for the potatoes
- 4 to 6 pounds best quality mussels (Penn Cove or Bouchot), beard removed
- 1 cup white wine
- 2 cups mussel juice (or substitute clam juice)
- 1 quart fryer oil or vegetable oil
- Sea salt
- Salt and pepper
- Let butter rest at room temperature.
- Pick the charred leaves of the rosemary and rough chop. Fold into the butter and refrigerate.
- Peel the potato and, using a mandolin, shave into matchstick fries. Soak the matchsticks in cold water for 1 to 3 hours.
- Slice the leek lengthwise, then cut width-wise 1/4 inch from the root until the leaves start to open. Blanch in boiling salted water 2 to 3 minutes, or until soft. Shock in ice water, strain and set aside.
- In a large pot or sauté pan, sauté the garlic and shallots on medium heat until translucent. Add thyme and mussels, increase the heat to high, and lightly stir. Then add the white wine. Cover the mussels until they start to open, about 2 to 3 minutes. Remove the lid and reduce the wine by two-thirds, then add the mussel or clam juice and leek. Discard any mussels that haven't opened.
- Heat vegetable oil to 350 degrees F.
- Remove as much of the water as possible from the potatoes, then place the matchsticks into the fryer, adding them very slowly to the oil. When the matchsticks are light brown and crispy, remove and place on a dry towel, sprinkle with sea salt and thyme leaves. Finish the mussel liquid with the charred rosemary butter, salt and pepper.
Per serving: 709 calories, 47g fat, 168mg cholesterol, 38g protein, 28g carbohydrates, 1g fiber, 1,507mg sodium, 60 percent calories
Source: Zinc Bistro, Scottsdale, Arizona