Breaking News Bar
updated: 9/26/2011 11:36 AM

Bauer's Steamed Mussels

hello
Success - Article sent! close
  • Chef Jason Bauer suggests pairing his steamed mussels with a German weiss beer.

       Chef Jason Bauer suggests pairing his steamed mussels with a German weiss beer.
    JOE LEWNARD | Staff Photographer

 

2 tablespoons butter

1 shallot, sliced thin

celery rib, sliced thin on the bias

3 cloves garlic, sliced thin

Pinch red chili flakes

2 fresh bay leaves

2 tablespoons fresh dill, chopped

1 pound mussels, Prince Edward Island preferred, cleaned and de-bearded

Salt and pepper

cup Reisling

2 tablespoons creme fraishe

Heat two large saute pans over high heat.

In one pan, melt butter. Add shallot, celery and garlic and cook until fragrant, 1 to 2 minutes. Add pepper flakes, bay leaves, dill and give a quick stir.

Add mussels. Pour in wine and creme fraiche and give a quick stir.

Pour all the pan's contents into the second hot pan, the heat will create steam that will cook the mussels. Cover the pan with the first pan (or other lid) and let cook about 4 minutes. Discard any unopened mussels.

Pour into a serving bowl and top with a squeeze of fresh lemon and a sprinkling of dill. Serve with crusty bread for soaking up the sauce.

Serves two to four.

Chef Jason Bauer, Bauer's Brauhaus, Palatine

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close
Share this page
    help here