A RECIPE FOR STEAMED MUSSELS FROM PALMA DE MALLORCA

STEAMED ROCK MUSSELS WITH, AROMA OF CITRUS AND HERB BUTTER

This recipe comes from Chef Simon Petutschnig at Quadrat restaurant at Hotel Sant Francesc in Palma de Mallorca.  Utilizing the freshest local ingredients and seafood, this dish can be prepared at home, but is most enjoyed while dining in the garden of the restaurant, surrounded by the scent of jasmine on a summer evening.      

Ingredients for the herb butter:

100g butter

30g  finely chopped parsley

30g  finely chopped chives

5g   grated fresh and peeled ginger

10   turns milled pepper

½    lemon (juice)

1.Take the butter out of the fridge for an hour to soften. Whisk the butter until it is soft and creamy, then whisk in the chopped parsley and chives.

2.Tip the flavoured butter onto a square of cling film, roll it around the butter to form a cillinder shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.

3.Cut 25g of our herb butter  into small cubes and reserve in the fridge.

Ingredients for the herb shallot mix:

150g finely diced shallots

1 bay leaves

4g chopped thyme

4 cloves garlic finely chopped

150ml dry Riesling (White wine)

1. Place the shallot and the rest of the ingredients into a medium hot pan add the Riesling and reduce so the mix is almost dry.

Ingredients for the Mussels:

1kg of mussels

100ml dry Riesling

Cooking Tip:  Mussels, tend to gape open when they're dead, but not all gaping mussels are dead yet. If you happen to spot any gaping mussels in your bowl, you can check for signs of life by picking them and squeezing them a few times. The mussel should slowly close itself back up. If it doesn't, you've got a dead one on your hands, Toss it in the trash.

1. Place your mussels in a colander or bowl in the sink and run them under cold water. Rinse them to get rid of any debris or seaweed on their outer shells.

2. Mussels attach themselves to stable surfaces using thin, sticky membranes referred to as "beards."

3. Take a table knife and pull it downwards towards the hinged-end of the mussel shell. Pull firmly until it comes out and discard.

 Assembly:

1. Place the mussels into a hot pan, add the shallot mix on top and then add the cider and cover quickly with the lid.

2. Steam on high heat for about 2 min. until all the mussels are open.

3. Add the cold herb butter cubes and stir.

4. Sprinkle with grated zest of lemon or lime.

5. Cover 

ENJOY!

Media Contact: Kathleen Duda - KVD Communications - kathleen@kvdcom.com