This recipe is part of a collection of romantic recipes, A Dash of Passion. See the full list of recipes here.
Black Mussels, Prince Edward Island preferred, 1 lb if served as appetizer; 2 lbs if main course
¼ cup dry white wine, preferably Sauvignon Blanc
2 large shallots, sliced
1 clove garlic, minced
1/8 tsp chile flakes
1 tsp chopped fresh thyme
1 tsp chopped fresh parsley
½ c vegetable stock or water
Soak the mussels in cold water for 30 minutes. Remove from water, pull off the “beards” or cut them off at the shell with scissors. Refrigerate until ready to use.
Add all ingredients except the parsley to a medium stock pot (8-12 quart). Cover and cook over medium high heat for five to seven minutes until all the mussels are just opened. Serve immediately in large bowls, topped with the chopped parsley, along with plenty of good bread to sop up the juice.
Match this with a crisp sauvignon blanc or, if available, a muscadet sur Lie, which is stringent with a lot of body so it’s ideal paired with shellfish.
Recipe from Charles Dale of Bouche in Santa Fe. Most recently head chef at Encantado, Charles is now opening his own restaurant, the French bistro Bouche, in the former Aqua Santa space. “We want it to look exactly like it was transported here straight from Paris 70 years ago,” he says. “Bouche means mouth in French, so it’s appropriate on many levels—word of mouth, food, sensuality. (Call 982-6297 for reservations.)