Rachel Wiener from the Park City Food and Wine Classic is sharing a recipe for Mussels Mariniere
For the Garlic Oil
- 100 g Peeled garlic
- 340 g Olive oil
- 10 g Salt
- 2 g Chili flakes
- 10 g Parsley leaves
- 14 g Basil leaves
Puree in blender until smooth, then cool in a bowl over ice.
3 ea 1” thick slices Baguette cut on a bias
- 450 g Mussels – wash thoroughly and remove beards.
- 5 g Garlic, minced
- 4 g Shallot, minced
- 1 g Red Thai chili, crushed
- 8 g Basil, chopped
- 5 g Parsley, chopped
- 61 g White Wine
- 10 g Butter
- Brush baguette with garlic oil and grill, oil side down until nicely toasted.
- Coat the bottom of a medium saucepan with grapeseed oil and add the garlic and the shallot. Cook until golden, then add the chili, mussels, white wine and ½ the basil and parsley.
Sprinkle gently with salt, add
butter then cover and cook, shaking, over high heat until mussels have opened.
Place in bowl and
garnishwith remaining basil and parsley. Serve with the warm garlic toast