Wood roasted mussels in white wine
Instructions:
- I love to cook this simple mussel dish over a wood or charcoal fire, although you can also make it on a burner. The smoke wafting around the covered skillet as the mussels cook over an open fire is pleasing, and the final dish tastes slightly smoky and just that much more authentically Italian.
- 2 leeks, sliced into rounds
- 2 carrots, peeled and thinly sliced
- 2 celery ribs, thinly sliced
- 2 yellow onions, diced
- 2 cups heavy cream
- 2 large egg yolks
- 4 tablespoons extra virgin olive oil
- 4 garlic cloves, very thinly sliced
- 2 teaspoons crushed red pepper flakes
- 4 pounds fresh mussels, cleaned
- 4 cups dry white wine
- Kosher salt and freshly ground black pepper
- 2 teaspoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh tarragon
- 2 teaspoons snipped fresh chives
- 2 teaspoons chopped fresh basil
- In a deep skillet filled with salted boiling water, blanch the leeks, carrots, celery, and onions for about 10 seconds. Drain, set aside to cool, and then refrigerate to chill completely until needed.
- In a small bowl, whisk the cream with the egg yolks. Cover and refrigerate.
- Prepare a wood, charcoal, or gas grill by spraying the grilling rack with nonstick vegetable spray. Heat the grill until hot. Alternatively, use the stovetop.
- Heat a large, deep sauté pan over the grill or on high heat. Put the olive oil, garlic, and red pepper in the pan and cook, stirring, just until the garlic browns.
- Add the mussels to the pan and toss. Pour in the wine and immediately cover the pan to allow the mussels to steam.
- After 2 minutes, remove the lid. The mussels should be beginning to open. Add the blanched vegetables, cover, and cook, shaking the pan now and then, for about 2 minutes longer, or until the mussels open completely.
- Remove from the heat and discard any mussels that do not open. Reduce the heat to low and stir the cream mixture into the pan to thicken the sauce. Season to taste with salt and pepper.
- Transfer the mussels and the sauce to a shallow bowl and sprinkle with herbs.