October 20 2010
Posted in Seattle - Grow It - Seattle

Recipe by Chef Vanessa Wesley, Poco Wine Room, Seattle
 

Ingredients

3-4 lb. fresh mussels

2 Gravenstein apples, cored and thinly sliced

4 strips of thick cut bacon, cut into ¼ inch strips

1 leek, finely sliced (white part only)

1 bunch thyme

2 cups cream

2 cups dry white wine

2 tablespoons lemon juice

2 garlic cloves, minced

1 large shallot, minced

Salt and Pepper to taste

 

Directions

Steep thyme in warmed cream for about ½ hr. Reserve a few sprigs for garnish.

Heat a large sauté pan on medium high heat and render bacon.

Add leeks and sauté until tender, 2-3 minutes. Add shallot and garlic.

Deglaze pan with white wine and add apples, cream and mussels.

Cover pan and cook mussels until they just open, 3-5 minutes.

Add lemon juice and salt and pepper.

Pick leaves off the remaining thyme sprigs.

Divide mussels into 4 wide bowls and pour cooking liquid over the top. Sprinkle with thyme leaves and serve with thick slices of hearty bread.

 

Serves 4.

Pairing: Rosé or Sauvignon Blanc

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