RECIPE: Chef Paul’s French Mussels

Chef Paul Mon-Kau of The District Brasserie shares his recipe for French mussels.

Ingredients

• 1 lb mussels
• ¼ cup diced white onion
• ¼ cup julienned leek
• 1 teaspoon garlic puree
• 3 sprigs thyme
• ½ cup cream
• 2 oz cubed butter
• ¼ cup white wine

Preparing the mussels

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1. Rinse and scrub mussels under cold running water
2. De-beard the mussel by grasping the membrane between your thumb and forefinger and pull it downwards towards the hinged-end of the mussel shell
3. Pull the membrane firmly off of the shell and discard

Cooking the mussels

1. Sautee leeks and onions in pan with half the butter until softened
2. Add garlic and cook for another 30 seconds
3. Add mussels, white wine and thyme
4. Cover, cook mussels until 75 per cent have opened, remove lid and add cream
5. Slightly reduce cream while cooking mussels until the remainder open
6. Knock on remaining closed mussels with a wooden spoon a few times. If they don’t immediately open, discard.
7. Serve in a deep pot with your favorite bread for dipping and patat friet

More Global BC recipes are available here