Who: Chef Philippe Corbet
Chef Corbet’s Guest-Worthy Recipe: Lulu Chef’s Mussels
Why? These Chef’s Mussels are easy to prepare and great to share among friends and family. Simple enough to prepare in a hurry for surprise guests and delicious enough to impress everyone. Serve family style for all your guests to share.
2-1/4 c white wine
1/2 c peeled and thinly sliced shallots
Juice of 2 lemons
2 c of heavy cream
1 lb unsalted butter, cubed
2 Tbsp minced garlic
1 Tbsp cooking oil
1/2 c chopped Sundried Tomato
3-4 lb mussels, cleaned
1 Tbsp chopped fresh chive
Salt & Pepper
Make A Beurre Blanc
Combine white wine, shallots, and lemon juice in sauce pot. Bring to simmer and let the mixture reduce by two-thirds. Add the heavy cream to the pot. Bring to simmer and reduce by half. With a hand blender, slowly incorporate the butter cubes. Add salt and pepper to taste. Reserve in bain-marie or on stove at low heat to keep it hot.
Cook The Mussels
In a large pot over medium heat, add your cooking oil. Add the minced garlic and let sweat down. Add your mussels over the garlic. Toss.
Finish & Garnish
Take your beurre blanc and pour over the mussel mixture. Mix in your sundried tomato. Let cook until all mussels are completely open. Finish with the fresh chive, et voila!
Don’t forget the baguette or French fries!