Musseling In

Chef Chip Flanagan of the Bar & Bistro at La Louisiane puts a local spin on a classic dish
APPETIZER | Tuna tartare with avocado and tomatoes in a lime vinaigrette
SALAD | Spinach and pancetta salad with spicy pecans and manchego cheese
ENTREÉ | Mussels Creole
DESSERT | Poached plums filled with lime mascarpone cheese


MUSSELS CREOLE

Creole sauce:
1/4 cup extra-virgin olive oil
2 yellow onions, diced
1 (each) green, yellow and red bell peppers, diced
1 celery stalk, diced
1 large leek (white part only), diced
4 garlic cloves, minced
4 large Creole tomatoes, peeled, seeded and diced
4 sprigs fresh thyme
Salt and pepper, to taste
Heat oil in a heavy-bottomed pan over medium-high heat. Add onions and sauté for 5 minutes. Add peppers, celery and leeks. Sauté for another 5 minutes. Add garlic and cook for a minute longer. Add tomatoes and fresh thyme. The tomatoes will release their liquid and the sauce will become watery. In the uncovered pan, simmer the sauce for 20 to 30 minutes, or until most of the liquid has evaporated. Season with salt and pepper.

Mussels:
25 to 30 mussels carefully washed and debearded
1/4 cup dry white wine
1 cup Creole sauce
Add white wine to a deep pot and place over high heat. When wine starts to boil, add the cleaned mussels. Pour the sauce over the mussels and cover. Allow to cook for 4 to 5 minutes, or until all the mussel shells have opened. Spoon the mussels into a deep serving bowl and pour sauce over mussels. (For a richer dish, whisk in 1 tablespoon of butter to the sauce once the mussels have been removed.) Serve with lots of warm French bread. •

Categories: Recipes

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