Steamed Whitewater Mussels with Wild Mushrooms, Grilled Spinach and Parmesan | American Mussel Harvesters, Inc. | Restaurant Ready Shellfish
Lance E. Holton
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Cooking tools:
- Microplane
- Peeler
- Double boiler
- Grill pan
- Pot
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Plate
Ingredients
- 60 mussels
- 3 garlic cloves
- 2 cups white wine, a good quality chardonnay is preferred
- 4 fresh thyme sprigs
- 2 tblsp. olive oil
- 3 egg yolks
- reduced mussels liquid
- 1/2 tblsp. lemon juice
- 2 drops, Tabasco
- 9 oz. clarified butter
- 1/2 cup parmesan cheese, finery grated
- 4 shiitake mushrooms, cleaned and sliced
- 4 oyster mushrooms, cleaned and sliced
- 4 crimini mushrooms, cleaned and sliced
- 4 cups spinach, cleaned
- 2 cloves garlic, sliced
- shaved parmesan
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