Entertaining

Mussels with habañero sauce

Name: How to cook mussels recipe
Yield: 4
Ingredients: 80g unsalted butter; 1 small leek, white and light green parts only, thinly sliced; 1 eschalot, thinly sliced; 8.00 garlic cloves, crushed; 2 bay leaves; 1 cup (250ml) dry white wine; 1kg mussels, scrubbed, debearded; 1/4 cup (75g) whole-egg mayonnaise (recipe follows), plus extra to serve; 2 tsp habañero sauce (recipe follows); 1/4 cup finely chopped flat-leaf parsley; Zest & juice of 1 lemon; Extra virgin olive oil, to drizzle; Chargrilled sourdough bread, thickly sliced, to serve; 2 eschalots, thinly sliced; Juice of 1 lemon; 15 habañero chillies, seeds removed, roughly chopped; 2cm piece (10g) ginger, roughly chopped; 1 tbs red wine vinegar; 2/3 cup (160ml) extra virgin olive oil; 1 egg yolk; 1 tbs lemon juice; 1 tsp Dijon mustard; 1 garlic clove, crushed; 1/4 tsp caster sugar; 1 cup (250ml) vegetable oil

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https://healthimprovements.info/recipes/cook-mussels-recipe/8wmjm744 — Mussels with habañero sauce

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by Paul Carmichael

Nov 01, 2019

Fresh mussels are turned up a notch with this fiery habañero sauce.

80g unsalted butter
1 small leek, white and light green parts only, thinly sliced
1 eschalot, thinly sliced
4 garlic cloves, crushed
2 bay leaves
1 cup (250ml) dry white wine
1kg mussels, scrubbed, debearded
1/4 cup (75g) whole-egg mayonnaise (recipe follows), plus extra to serve
2 tsp habañero sauce (recipe follows)
1/4 cup finely chopped flat-leaf parsley
Zest & juice of 1 lemon
Extra virgin olive oil, to drizzle
Chargrilled sourdough bread, thickly sliced, to serve

Habañero sauce

4 garlic cloves, crushed
2 eschalots, thinly sliced
Juice of 1 lemon
15 habañero chillies, seeds removed, roughly chopped
2cm piece (10g) ginger, roughly chopped
1 tbs red wine vinegar
2/3 cup (160ml) extra virgin olive oil

Mayonnaise (makes about 1 cup - 300g)

1 egg yolk
1 tbs lemon juice
1 tsp Dijon mustard
1 garlic clove, crushed
1/4 tsp caster sugar
1 cup (250ml) vegetable oil

Method

1.

For the habañero sauce, combine all ingredients in a blender and whiz until smooth. Heat a frypan over medium heat and cook sauce for 6-7 minutes, stirring constantly, until slightly thickened. Cool completely and set aside until ready to use. (Sauce can be refrigerated in an airtight container for up to 3 months.)
2.

For the mayonnaise, place egg yolk, lemon juice, mustard, garlic and sugar in a food processor and whiz until smooth. With the motor running, gradually add the oil, until incorporated and smooth. Season to taste and set aside.
3.

Melt 2 tbs of the butter in a large saucepan with a lid over medium-low heat. Add leek, eschalot, garlic and bay leaves. Cook, stirring frequently, for 6-8 minutes until vegetables are very soft but not browned.
4.

Increase heat to high, add wine and cook until wine is reduced by half. Stir in mussels, cover and cook, shaking the pan constantly, for 3-4 minutes until mussels open. Transfer mussels to a bowl and cover to keep warm. Discard any mussels that remain closed.
5.

Remove pan from heat. Place remaining 2 tbs (40g) butter and mayonnaise in the pan and whisk until combined. Stir in habañero sauce, parsley, lemon zest and juice. Season to taste, add mussels back into the pan and drizzle with extra olive oil. Transfer to a warm serving bowl and serve immediately with extra mayonnaise and chargrilled sourdough slices.