Mussels Florentine
3 dozen fresh mussels 1 bunch fresh spinach
1/4 cup minced shallots (2 to 3 large shallots) 1 1/4 cups
dry white wine
2/4 cup freshly squeezed lemon juice 1 cup (2 sticks)
unsalted butter, cut into tablespoon size pieces thin
strips of red pepper for garnish (optional)
In a large, heavy saucepan, bring 1 cup water to a boil.
Wash mussel shells and add to boiling water. Cover and
cook until mussels open. Discard any mussels that have not
opened. Drain the mussels and let cool enough to handle.
Pull them out of the shells and snip off the beard with a
pair of scissors. Set mussels aside and keep warm. Discard
half of the shells and reserve the others. Clean the
spinach, trim off any large stems and plunge into a fresh
pot of boiling water for 3 to 4 minutes. Drain well. When
cool enough to handle, coarsely chop spinach. Keep warm.
In a small saute pan, combine shallots, wine and lemon
juice. Reduce over low heat until liquid is nearly gone
(watch carefully as the reduction will scorch easily at
this point). Remove pan from heat and add one or two
pieces of butter.
Stir steadily with a whisk until the butter is no longer in
a solid form, yet not liquid either. It should resemble the
consistency of a thin mayonnaise. Incorporate the rest of
the butter, one or two pieces at a time, returning the pan
to a low heat as necessary, retaining the same consistency.
If butter separates, the heat is too high; remove it from
the heat and whisk rapidly to re-emulsify. Set sauce aside
and cover to keep warm. To serve, place about 1 teaspoon of
the warm spinach in each reserved half shell
and top with a warm mussel. Pour 2 teaspoons warm sauce over
each. If desired, garnish with slivers of red pepper. Serve
immediately.
Makes 36 servings.
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