Thursday, April 12, 2012

Steamed Mussels in a Goat Cheese Jalepeño Tomato Sauce

Steamed Mussels in a Goat Cheese, Jalapeño, Tomato Sauce
  • 2 to 3lbs of Mussels
  • 2 Large Shallots (or 3 small ones)
  • 1 to 3 Fresh Jalapeños (depending on your heat preference)
  • 2 Garlic Cloves
  • 1/4 Cup White Wine
  • 1/4 Cup Stock (fish would be best, but you could use vegetable or chicken too)
  • 1/4 Cup Tomato Sauce (use a high quality jarred sauce or your own recipe if you're up for it!)
  • 3 oz Goat Cheese or 3 tbls Heavy Cream (35% or Whipping Cream)
  • 1 tbls Olive Oil
 ➾ Start by cleaning the mussels and removing their beards. Discard any that have broken shells, and they are most likely dead and un-eatable.

➾ Next, finely chop the shallots and garlic.
Remove the seeds from the jalapeños if you want it a little less spicy, and dice the peppers.

➾ Add the olive oil to a large stock pot and turn stove to medium heat.
➾ Add Shallots and cook for about 5 minutes.
➾ Now add the jalapeño peppers into the pot and cook for another 5 minutes.
➾ Add the garlic and cook for about 2 minutes, but do not let the garlic get brown (stir often).
➾ Now add the wine and cook for another 2 minutes, scraping any brown bits off the bottom of the pot.
➾ Add the stock, tomato sauce and goat cheese and stir until the goat cheese has melted and the sauce starts to bubble.

➾ Next, add the cleaned mussels to the pot. Give them a good stir to coat them in the sauce and then cover with a lid. Keep covered for about 4 minutes. Remove cover and give them another good stir and cook for another minute or so.

➾ Serve & Eat!
Make sure not to eat any mussels whose shells are not open.
If They Don't Open, Don't Eat'm!
It means they were dead when you bought them and therefore, bad.

**3 lbs is enough for 2 large, entrée servings.** We ate ours with garlic bread for sopping up this delish sauce.

The finished product 


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