Mussels – Finishing the Vinaigrette

    Published: 06-16-2009
    Views: 11,742
    Chef Bryan Davis demonstrates how to cook mussels and how to finish the vinaigrette.

    Bryan Davis: Hi, my name is Bryan Davis with Chef Bryan's Kitchen and today we are making Steamed Mussels with Tarragon Vinaigrette. Our vinaigrette is made, our mussels have finished steaming, so now what we are going to do is, we are going to put the two together. So what we are going to do here is we are going to take our mussels and we are going to just take them out of the -- you can use one or two ways. You can pour it through a strainer over a bowl or into the sink or you can just pull them out with your fingers. If you pull them out with your fingers, be careful the pot is hot. The mussel shells are not too hot to handle. We had a casualty, so might as well just taste that one. But you want to kind of drain most the liquid off. Oh, those are tasty. So we are going to take the rest of these mussels out. Okay, so here you see we have two different mussels. This one here is completely opened, ready to use. It has had its 46 minutes cooking time. This mussel over here had its 46 minutes cooking time, but is not completely opened. So if we left the one that is not completely opened in the liquid longer, would it open? Maybe, maybe not. Would it be overcooked and almost inedible? Yes. So always remember, fully open, very good. Not so fully open, throw in the trash.

    Now what we are going to do is I am going to take our court-bouillon and we are just going to pour it right over the mussels. We are just going to discard the rest. So now that we have taken all the mussels out and we have got them in our strainer, we strained the court-bouillon on poaching liquid, so we are going to pour that back into the pot. What we are going to do is we are going to turn this on to a boil and we are going to cook it and reduce it until we get it down to about three to four maybe five tablespoons. So we are going to just bring this to a boil. What we are looking for is intensifying the flavor.

    So we are going to start the reduction process and then once it gets down to about five tablespoons, maybe a quarter cup, we are going to start tasting it and as soon as we hit the level that we want, then we are going to add it to our vinaigrette and then we are finished, we will toss them together and then will be all set to plate up the mussel with the tarragon vinaigrette.