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Michael Mina's Black Mussel Soufflé

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.

Egg Whites
10                      Egg Whites
pinch                  Salt
pinch                  Cornstarch

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. 

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