Go down to the rocks at low tide and pick some nice mussels. Bring them home and clean them and put them in a light brine (about 2%) and stir them periodically for an hour or so, until theyve spit out their sand. Poach them in a dry white wine to which youve added a small amount of potato starch (not flour). Cover and shake them back and forth until they open. Remove the mussels, add a bit of a hot sauce like Inner Beauty and reduce the liquid until it begins to thicken. Take the meats from the shells and reserve them. Select the best shells and arrange them on a large baking sheet. Put one meat in each shell, add a dollop of the poaching liquid (now a thick sauce), grate sharp cheddar and jack cheese over them and sprinkle with fresh cilantro. Pop into a 475F oven for a minute, until the cheese melts and bubble. Remove and plate. Quicker than you can say frutti di mare they look like the second picture.
Posted on: Sun, 20 Oct 2013 10:31:18 +0000
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