Moules (Mussels) With Chimay Beer And Goat Cheese Recipe
Servings: 1
Ingredients
- 12 lb Prince Edward Island mussels
- 2 c. Diced carrots, (1/4-inch)
- 1/2 c. Diced smoked slab bacon, (1/4-inch)
- 1 Tbsp. Butter
- 2 c. Diced celery, (1/4-inch)
- 1 c. Diced onion, (1/4-inch)
- 2 quart Beer, (Chimay Trappist)
- 1 lb Montrachet goat cheese, cubed
- Â Â Salt and freshly grnd black pepper to taste
- 1 c. Minced parsley
- 4 lrg Idaho potatoes, (8 to 10-oz)
- 1/2 gal Peanut oil
- Â Â Salt
Directions
- Throw away any mussels which are already open.
- Remove the beard attached to each, and wash the mussels in very cool water 3 to 4 times to remove the grit.
- Blanch the carrots for 2 min and set aside to cold. Put the diced bacon in a saucepan of cool water and bring to a boil.
- As soon as it comes to the boil, drain the bacon, add in to a large pot with the butter, and saute/fry over medium-low heat for 1 minute.
- Add in the celery, onion, and carrots and cook for 2 to 3 min don't allow the vegetables to color.
- Add in the beer and cook gently for 2 min.
- Add in the goat cheese and stir to dissolve it in the liquid.
- Add in the mussels and season to taste with salt and pepper.
- Cover, bring to a boil quickly and cook for 4 min. (All the mussels should have opened).
- Stir the mussels, cover again and cook for a further 1 to 2 min.
- Stir again and add in the parsley.
- Serve immediately with a plate of Belgium Fries. (Recipe follows).
- BELGIAN FRIES:Heat oil in pan to 250 degrees.
- Peel the potatoes, and cut the potatoes 1/4-inch thick lengthwise.
- Blanch the potatoes in the oil for 5 min.
- Remove the potatoes from oil.
- Turn up the heat to 350 degrees.
- Return potatoes to oil and fry till golden.
- Once fried, drain on paper towels, season with salt.
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