TRADITIONAL FRENCH GREEN GARLIC BUTTER WITH PASTIS
In France, green garlic butter is traditionally served with snails-escargots. This version with Pastis is also particularly delicious and fragrant drizzled over scallops or mussels (see my Moules Farcies Gratinees - French Mussels recipe #299761 #299761). Serve with plenty of fresh lemon wedges, slices of French bread for mopping the fragrant juices, and a crisp, chilled white wine such as Muscadet or Sancerre. Bon appetit! Williams-Sonoma.
Provided by BecR2400
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor, process the garlic until pureed, then add the parsley and process until finely minced mixture forms.
- Cut the butter into 3 or 4 pieces and add to the parsley mixture along with the green onions, tarragon, and pastis. Process until combined.
- Add the olive oil, lemon juice, and enough cream to create a soft, fluffy mixture. Season to taste with salt and pepper.
- Spoon an equal amount of the green garlic butter on to each precooked and open mussel (see mussels recipe #299761), sprinkle breadcrumbs generously on top. Bake at 400 degrees F for 8-10 minutes, until butter is melted and fragrant, and the crumbs are crisp. Makes enough for 3 lbs. mussels. (Alternatively, you can transfer butter mixture to a small saucepan and heat through on medium to medium-high heat for 5-8 minutes, stirring frequently and being careful not to burn, until butter is melted and fragrant. Drizzle over seafood of your choice).
- Serve with fresh lemon wedges, slices of French bread for mopping the juices, and a crisp, chilled white wine such as Muscadet, Sancerre or Sauvignon Blanc! Bon appetit!
Nutrition Facts : Calories 347.9, Fat 23.4, SaturatedFat 11.4, Cholesterol 44.1, Sodium 264.8, Carbohydrate 29.4, Fiber 8.6, Sugar 3.4, Protein 10.7
MOULES FARCIES GRATINEES - FRENCH MUSSELS W/GREEN GARLIC BUTTER
This French classic makes a lovely main dish meal -or- appetizer course! Serve the mussels with recipe #299317 and some French bread for mopping the juices. Great with a crisp, chilled white wine such as Muscadet, Sancerre, or Sauvignon Blanc. Makes 6 servings as an appetizer, or about 3 main dish servings. From Williams-Sonoma. Bon appetit!
Provided by BecR2400
Categories Mussels
Time 1h20m
Yield 3-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine 4 cups water with 3 tablespoons salt and stir to dissolve the salt. Add the mussels and let stand for about 1 hour to rid the mussels of any bits of sand, then drain well. Place the mussels in a clean bowl and refrigerate, uncovered, for up to 1 day.
- Preheat the oven to 375 degrees F (190 degrees C). Arrange the mussels in a single layer in a shallow baking pan, discarding any that do not close to the touch, and add the shallots and wine. Cover the pan with aluminum foil and bake just until the shells open, about 10 minutes. Remove the mussels from the oven and let cool in the pan. Remove the mussels from the wine, discarding any that failed to open, and discard the wine (or strain through a fine-mesh sieve and reserve for adding to a fish soup or stew). Increase the oven temperature to 400 degrees F (200 degrees C).
- Meanwhile, in a food processor, process the bread pieces until they form coarse crumbs. Measure out 1 cup and set aside; reserve the remainder for another use.
- Make the green garlic butter, if using. (see recipe #299317,optional).
- Working with one mussel at a time, pull off and discard the top shell and run a small, sharp knife around the mussel meat to free it from the bottom shell. Lay the mussels, still in their bottom shells, in a single layer in the baking pan. Spoon an equal amount of the green garlic butter (recipe #299317, optional) onto each mussel and sprinkle the crumbs generously on top.
- Return the mussels to the oven and bake until the tops are sizzling, the butter is melted and fragrant, and the crumbs are crisp, about 8-10 minutes.
- Transfer to a platter and serve at once, with the lemon wedges on the side.
- Good with a crisp, chilled white wine such as Muscadet or Sancerre!
- Note: Makes six servings as an appetizer, or about three main dish servings.
Nutrition Facts : Calories 714.2, Fat 11.4, SaturatedFat 2.2, Cholesterol 127.3, Sodium 1638.3, Carbohydrate 59.2, Fiber 1.5, Sugar 3.1, Protein 62.1
MOULES MARINIERE WITH GARLIC HERB BUTTER
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 4 appetizer servings
Number Of Ingredients 18
Steps:
- In a large pot melt the butter over medium flame, add shallots and garlic and saute for 5 minutes. Add fennel or celery and continue to saute for 2 minutes. Add the mussels and raise the heat to high. When mussels begin to open, add the wine, salt, pepper and bring the mixture to a boil, cover and cook until all mussels open up. Discard any unopened ones. Stir in half of the garlic butter, the parsley and the chopped fennel fronds. Serve with remaining garlic butter on the side.
- Place all in the food processor and blend for 20 seconds until well mixed, or blend in a bowl.
- Cover and place in refrigerator until ready to use.
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