SE7EN'S A BANQUET, 9INE'S A BRAWL.

Gin Mussel Shooters

Posted On December 21st, 2014 Author Lia Rinaldo

Gin Mussel Shooters
From Mussels by Chef Alain Bossé.
Serves 12.

1 lb fresh mussels
1 tbsp butter
1/4 cup shallots, chopped
1 medium tomato, diced
1/2 tsp smoked paprika
1/2 tsp of dried oregano
4 oz gin- I used Hendrick's Gin

1. Rinse the mussels under running fresh water. Throw away any that do not close.

2. Melt butter in a pot over medium heat. Sauté the shallots, tomato, paprika and oregano until the shallots are translucent.

3. Add the mussels and toss gently, top with the gin, cover and steam for 4 to 5 minutes or until steam is pouring out from under the lid.

4. Remove the mussel meat, break the shells in half and place the halves on a serving platter. Place two mussels on each half shell, and then top with the broth. Or do what I did- put a splash of gin on the bottom of a shot glass, add two mussels and top with the broth. Served on a platter with shot glasses tucked into seaweed for dramatic effect.

5. Refrigerate and serve cold.

 

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