Belgo Po'pei Mussel Platter Recipe
Servings: 4
Ingredients
- 1/2 c. diced bacon
- 80 x mussels - (abt 2 1/4 lbs) scrubbed, debearded
- 1 1/2 c. dry white wine or possibly Belgian beer
- 1 x bay leaf, preferably fresh
- 4 c. heavy cream
- 1 lb spinach well washed
- 3 Tbsp. unsalted butter
- 3 x shallots finely minced
- 1 x garlic clove finely minced
- 1 pch freshly-grated nutmeg
- 1/2 c. grated Gruyere
- 1/2 c. grated cheddar cheese Coarse salt to taste Freshly-grnd black pepper to taste
Directions
- In a medium skillet, cook bacon over medium heat till crisp and brown, about 10 min. With a slotted spoon transfer bacon to a paper-towel-lined plate to drain.
- Place mussels in a large pot. Add in 1 1/2 c. water, wine, and bay leaf. Cover, and bring to a boil over high heat. Steam till mussels open, 3 to 4 min. Drain, and cold slightly. Remove mussels from shells. Throw away half of shells. Place mussels in remaining shells, and transfer to a baking sheet.
- Simmer cream in a small saucepan till reduced by half, about 2 c.. Prepare an ice bath. Bring a medium pot of salted water to boil. Add in spinach, and blanch till just wilted, about 15 seconds. Transfer to ice bath to stop cooking. Squeeze spinach very dry. Place in blender.
- Heat butter in a medium skillet over medium-high heat. Add in shallots and garlic; cook, stirring, till translucent/soft, about 5 min. Add in to blender with spinach. Add in reduced cream, nutmeg, 1/4 c. Gruyere, 1/4 c. cheddar, salt, and pepper. Puree till well combined.
- Heat broiler. Proportionately spoon spinach mix over mussels. Top with bacon and remaining 1/4 c. of each cheese. Broil till heated through and bubbling, about 2 min. Serve immediately.
- This recipe yields 4 servings.
- Chef's Tips: Buy mussels only if they smell like the sea. Before steaming the mollusks, remove their beards. If they contain any debris, soak them for a couple of hrs in salt water; soaking them in tap water will kill them. If you find a few with their shells slightly ajar, do not be alarmed: Simply tap the shell, and it should close; if it doesn't, throw away. Also throw away any mussel which doesn't open after being steamed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 685g | |
| Recipe makes 4 servings | |
| Calories 1132 | |
| Calories from Fat 749 | 66% |
| Total Fat 84.74g | 106% |
| Saturated Fat 45.59g | 182% |
| Trans Fat 0.0g | |
| Cholesterol 332mg | 111% |
| Sodium 1435mg | 60% |
| Potassium 1759mg | 50% |
| Total Carbs 21.96g | 6% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.33g | 1% |
| Protein 55.6g | 89% |
