Behind the Recipes
Sizzling Mussels by Chef David Katz
INGREDIENTS:
20 mussels
2 tsp. fresh lemon juice
1 tbsp. chopped parsley
2 sprigs fresh thyme
2 tbsp. vegetable oil
2 tbsp. white wine
Drizzle of Wondra Flour
Drizzle of extra virgin olive oil
Coarse sea salt
1 cast iron skillet with lid
Sauce pot
PREPARATION:
1. Place all 20 mussels with white wine in a sauce pot with lid just until steamed open. Strain and let sit until cooled. Pick mussels out of shells and discard shells.
2. Place mussels into mixing bowl. Coat mussels with Wondra flour. Shake bowl to coat evenly.
3. Simultaneously place the cast iron skillet on a flame to warm and place a medium size frying pan on high heat. Add canola oil to the medium size frying pan.
4. When medium pan starts to smoke add the mussels. Sauté mussels for 3 minutes continuing to keep them moving.
5. Season with salt & pepper & thyme and parsley and sauté for 30 seconds. Add one teaspoon of lemon juice to the pan. Toss lightly then place mussels into hot cast iron skillet. Mussels should sizzle.
6. To finish add remaining teaspoon of lemon juice to skillet, drizzle with extra virgin olive oil, sprinkle with sea salt and serve.
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