Creole Shrimp and Mussels

I have to admit it.... I'm an addict and I'm addicted to steamed mussels.

No matter what restaurant I go to, I always seem to order it. As this dish is typically served with french bread, for this reason, it becomes even more addicting. As bread is the perfect ingredient to soak up the delicious creole sauce. As a matter of fact, the sauce is probably the star of this dish. Everyone that knows me, knows that I've been struggling to master the art of bread making. Well, I think I finally found the right formula to make french bread. If you have the time you might want to try it out, but I'm going to warn you now, it takes a lot of patience.

Ingredients:

1 pound fresh or frozen mussels
1 pound shrimp
1/2 can Cento Whole San Marzano Tomatoes (14 oz)
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup chicken stock
1/2 cup heavy cream
1/2 stick unsalted butter
Several sprigs of cilantro or parsley for garnish (roughly chopped)
5-6 garlic cloves (minced)
1 large shallot (diced)
1 tablespoon olive oil

Directions:

In a deep pan or pot on medium-high heat toast the dried basil, oregano, paprika, and cayenne pepper for about 4-5 minutes. This will cause it to smoke a little bit but, this is okay, continue stirring but do not let it burn. Add the oil to the toasted herbs and continue stirring. Add the shallots and garlic and stir for another minute or so. Add the tomatoes, salt, and pepper. With a wooden spoon or whatever utensil your prefer, begin crushing the tomatoes and let this cook for an additional 2 minutes before adding the chicken stock. Once the chicken stock has been added, while stirring consistently, begin adding the heavy cream and butter. Allow this simmer for at least 15 minutes. As you will want to serve this dish hot and fresh, add the shrimp and mussels to the sauce 5 minutes before serving so you don't over cook it. Cover with a lid to allow the steam to cook the mussels and shrimp. Check after 5 minutes. Shrimp are ready when they have a pink color while the mussels shell will be opened. Garnish with cilantro or parsley before serving.

French Bread:

1 cup cake flour
2 cups bread flour
2 tablespoon vegetable oil
1 teaspoon vegetable oil (for the bowl)
1 1/2 cup warm water
1 packet active yeast
1 large egg
1 small egg (for the egg wash to brush on the bread)
1 teaspoon fine sea salt
1 tablespoon granulated sugar

Directions:

Add yeast to 1/2 cup warm water and let the yeast activate for about 5 minutes or until it begins to foam. In a mixing bowl add both types of flour, sea salt, and sugar and mix well. Add the oil and continue kneading the dough. Next add the egg into the flour mixture and continue kneading. Add the 1/2 cup of water containing the yeast to the dough and continue kneading. Slowly add the last 1 cup of water to the dough mixture while kneading at the same time. By the time all ingredients have been added, the dough will be elastic that's on the slightly sticky side. However, if the dough is too sticky dust it with flour and continue kneading or if it's to dry the add a little more water.

Place the dough into a well oiled bowl, cover with plastic wrap and let it rest and rise for approximately 4 hours. After the 4 hours, divide the dough in half and begin shaping your bread. Place the dough on to a sheet pan lined with parchment paper and cover again with plastic wrap. Let the dough rise again for at least an hour.

Preheat the oven to 425 degrees. Remove the plastic wrap from the sheet pans and brush the bread with the egg wash. Bake for approximately 25 minutes and brush again with egg wash. Bake for an additional 5-8 minutes. Remove the bread and place on a cooling rack.

Mussels Steamed in Lemongrass - White Wine Broth

A few weeks ago you might have noticed that I did a review of Cru Wine Bar. My friends raved about their steamed mussels and although I didn't hate it I definitely thought I could use their concept and maybe tone down the tartness of the dish. I had a difficult time trying to balance the tartness of this dish myself. The white wine, lemon juice, and tomatoes all have a natural tartness to them and the only way I could try to balance this out was to add more butter and salt. I present to you my version of the steamed mussels.

Ingredients:

1 pound fresh or frozen New Zealand mussels
1 stalk lemongrass (roughly chopped)
3 cups chicken stock
1 cup white wine - Pinot Grigio
Juice of 1/2 lemon (or less if you like it less tart)
1 stick unsalted butter (and 1 tablespoon melted for the baguette)
1 medium shallot (thinly sliced)
4 garlic cloves (diced)
1 teaspoon kosher salt
4-5 sprigs cilantro (roughly chopped)
1 Roma tomato (julienne)
1 baguette

Directions:

Slice the baguette on the bias into1/4 inch pieces. Brush with melted butter (1 tablespoon) on both sides and cook on sheet pan for 4 minutes on each side in a 350 degree oven. Remove from oven when both sides are well toasted and set aside to cool.

Add the chicken stock and lemongrass in a stock pot and bring to a boil over high heat. Reduce down to medium high heat after 3-4 minutes and cover the pot.

Add 1/2 stick of butter into another stock pot over medium heat. Once the butter has melted, add the shallots, garlic, and wine. Reduce the wine down to half a cup and then add the lemongrass broth to the mixture.

Now add the remaining butter, salt, and lemon juice to the broth and cook on medium high heat for another 5 minutes. Add the mussels and tomatoes and give it a quick stir. Cover the stock pot with a lid and turn off the heat. Let the mussels steam for about 5 minutes in the stock pot and garnish with cilantro before serving.