MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Stella's Truffle Mussels
Categories: Seafood, Beer, Dairy, Herbs, Pork
     Yield: 4 servings

MMMMM---------------------BEER & MUSSEL JUS--------------------------
     6 tb Stella Artois beer
     1 lb P.E.I. mussels

MMMMM------------------------GREEN PUREE-----------------------------
     1 lg (or 2 sm) leeks
     1 tb Salted butter
   1/2 ts Truffle oil
   1/2 c  Heavy cream
     1    Stem basil
     1    Stem flat-leaf parsley
     5 oz Fresh spinach leaves
          Leaves from 1 bunch basil
          Leaves from 1 bunch
          - flat-leaf parsley
     3    Ice cubes

MMMMM--------------------------ASSEMBLY-------------------------------
     8 oz Belgian endive
   1/4 md Red onion
     1    (2") piece crisped bacon
     1    (2") piece cooked chopped
          - chorizo
     6 lb P.E.I. mussels
     2 ts Fine chopped truffle
          +=OR=+
     1 ts Truffle oil
 1 1/2 c  Heavy cream
     6 tb Stella Artois beer
          Salt & ground black pepper

 FOR THE BEER AND MUSSEL JUS: Heat the beer in a large
 pot over high heat.

 Meanwhile, clean the mussels under running water. If any
 of them are open, tap gently on them. If they do not
 close, discard them.

 Add the mussels to the pot. Cover and cook for a few
 minutes until the mussels have opened fully. Discard any
 that do not open. Strain the mussels; reserve them for
 assembly. Reserve the cooking liquid.

 FOR THE GREEN PUREE: Trim the root end and dark-green
 parts of the leek(s). Reserve the white part; cut the
 green part into small dice to yield 1/4 cup. Melt the
 butter in a large skillet over medium heat. Add the
 green leek and cook for a few minutes until softened,
 then stir in the reserved cooking liquid, the truffle
 oil and the cream. Add the basil and parsley stems. Cook
 uncovered until the liquid has reduced by about half.
 Discard the herb stems, if desired. Transfer the mixture
 to a food processor and puree until smooth. Let cool.

 While the leek is cooking, bring a medium pot of water
 to a boil over high heat. Add the spinach, basil and
 parsley leaves; cook for 1 to 2 minutes, then use a
 Chinese skimmer/strainer to transfer to the food
 processor (with the first part of the green puree still
 in it). Add the ice cubes and puree until smooth. Let
 cool.

 TO ASSEMBLE: Cut the reserved white part of the leek
 into small dice to yield 1/4 cup. Trim the endive and
 discard its core, then cut crosswise into 1/2-inch
 slices. Cut the red onion into small dice, to yield 1/4
 cup. Cut the bacon into small dice to yield 1
 tablespoon. Cut the chorizo into small dice to yield 2
 tablespoons.

 Clean the mussels under running water. If any of them
 are open, tap gently on them. If they do not close,
 discard them.

 Combine the leek, endive, red onion, bacon, chorizo,
 truffles or truffle oil, the cream and the beer in a
 large pot. Bring to a boil over medium-high heat, then
 add the mussels. Season with salt and pepper to taste,
 then shake or stir to incorporate/agitate all the
 ingredients in the pot. If desired, add the reserved
 cooked mussels (from the first step) to the pot. Cover
 and cook/steam until the mussels have opened.

 Uncover and drizzle the green puree over the mussels.
 Bring to the table and serve from the pot.

 RECIPE FROM: https://www.washingtonpost.com

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