Since the original Oysters Rockefeller recipe is so closely guarded by Antoine’s, a family-run restaurant in New Orleans, Louisiana, we’ve decided to adapt our take on their classic for another ocean favourite— mussels! You can expect the same rich and creamy flavour, but with a few modern twists.
Yield: Serves 6.
July 02, 2019
- 1 tbsp canola oil
- 1 cup thinly sliced shallots
- 2 tsp chopped garlic
- 1 cup white wine
- 1½ cups whipping cream
- ½ tsp salt
- ½ tsp smoked paprika
- 2 lb (1 kg) mussels, rinsed, scrubbed and beards removed (about 8 cups)
- 1 pkg (5 oz/142 g) baby spinach, roughly chopped (about 4 cups)
- ¼ cup chopped fresh Italian parsley
- ¼ cup chopped fresh tarragon, or 1 tbsp dried tarragon, crumbled
- Place a large Dutch oven on barbecue grid. With lid down, preheat natural gas barbecue on high heat for 10 minutes.
- Heat oil in Dutch oven. Sauté shallots and garlic until softened, about 1 – 2 minutes. Pour in wine and bring to a boil. Add cream, salt and paprika; stir to combine. Stir in mussels and cover. With lid down, continue to cook for 10 minutes. Add spinach, parsley and tarragon. Return cover and cook for an additional 5 minutes. Remove from heat. Remove and discard any unopened mussels. Serve immediately.
194 calories, 9.7 g fat, 4.2 g protein, 22.8 g carbohydrate, 1 g fibre, 270 mg sodium