Black Mussel Soufflé
Chardonnay, Garlic and Parsley
Pate A Choux
11/2 cup Milk
8 T Butter
6 ea Egg Yokes
8 T Flour
Bring milk and butter to boil. Add flour, constantly stirring until a stiff dough is formed. Continue to cook until smooth and shiny, about 5-7 minutes. Place in mixing bowl and, using an electric mixer on low speed, mix for 5 minutes. When cool, incorporate egg yokes, one at a time. The mixture should be bright yellow. Reserve for later.
2 cups Chardonnay
8 ea Shallots
5 ea Garlic Cloves, chopped
Reduce above ingredients over a medium heat until dry, about 15-20 minutes. Add to Pate A Choux.
1 lbs Mussels
1 qt Chardonnay
¼ cup Olive oil
5 ea Shallots, chopped
1 bu Parsley, chopped
In a large pot over a high heat, sauté shallots in olive oil until translucent, about 1 minute. Add mussels, wine and parsley. Cover and cook until all (or most) mussels have opened, about 8-10 minutes. Strain and reserve the juice/liquid. Remove mussels from the shells (discard any unopened ones) and chop fine. Add to Pate A Choux.
10 Egg Whites
Whip whites with an electric mixer on high speed to a medium peak, about 5-7 minutes. Fold into Pate A Choux
Chardonnay, Garlic and Parsley Sauce
Mussel Juice reserved from cooking mussels
1 1/2 cup Cream
Using the reserved mussel juice, reduce on medium heat by half, about 10-15 minutes.
Add cream and reduce for another 5 minutes
Portion batter into buttered and floured soufflé molds. Bake in preheated oven at 375° F
For 18-21 minutes of until golden brown and raised 1-1/2 inches above the mold. Serve with sauce on side.
Black Mussel Soufflé
In a non-reactive, heavy bottomed sauce pot, melt the butter over medium-high heat and stir in the rice, completely coating the grains. Stir in the saffon. Add 1c of milk and stir. Continue cooking over medium high heat, stirring occasionally to insure that the rice does not stick to the pan. When the rice has absorbed most of the milk and the pudding begins to thicken, add an additional 1c of milk, again stirring occassionally. When that milk is absorbed, add the remaining milk, the heavy cream and the sugar. After the pudding returns to a simmer, reduce the heat to medium and continue cooking, stirring constantly until the rice is tender. The rice should still be barely covered with milk. Remove from stove, stir in the citrus zest and portion in dessert dishes. Serve warm or chilled topped with berries or mixed citrus segments. - From the harvest vine, Seattle Wa
1/2 c valencian short grain rice
1 1/2 cup “00” flour
3 TB black olive pate
In a food processor, pulse the two flours and salt together for a few seconds. Add the cubed butter and pulse 10-15 times until the mix resembles coarse meal. Drizzle in 1 - 2 tablespoons of ice water until a dough begins to form. Remove the dough and knead briefly, forming a ball. Wrap in plastic and refrigerate for 30 minutes.
Cool completely and serve in wedges with a simple arugula salad dressed with lemon and olive oil. A nice glass of wine and you’ve got an elegant outdoor dinner or perfect picnic!