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District MusselsDan McCall from District Pour House and Kitchen

District Mussels
Posted: 12/3/2015

INGREDIENTS:

-1 pound mussels, live or cooked frozen

-1 ounce of diced prosciutto or bacon

-2 ounces of olive oil

-1 medium shallot, minced

-1 garlic clove, minced

-1 small pear, sliced thin (core removed)

-1 sprig of rosemary

-2 ounces white wine

-4 ounces heavy cream

-1 tablespoon butter

-1 teaspoon stoneground mustard

-1/2 teaspoon Kosher salt

-1/4 teaspoon fresh cracked black pepper

Garnish with fresh chives, lemon wedges, and toasted French baguette.

District Pour House and Kitchen

INSTRUCTIONS:

Rinse the mussels in cold water to remove excess grit and strain from excess water.  Discard opened mussels.

In a medium sauté pan heat the olive oil on medium-high heat.  Render the bacon or prosciutto until slightly crisp.  Add the shallots, garlic, pears, rosemary, and S&P.  Cook until the garlic is fragrant, about 2 minutes.  Add the white wine, heavy cream, butter, stoneground mustard, and the mussels.  Cover the pan and cook on medium-high heat for 6 minutes or until all the mussels are open.  (Optional: for a creamier sauce, remove mussels from the pan and reduce the liquid until desired consistency is reached)



Cook Time: 6 minutes