Recipe
Bbq Mussel Poor Boys
Ingredients
- 4 dozen fresh mussels, steamed and removed from the shell
- Creole seasoning
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1/4 cup chopped onions
- 2 tablespoons minced garlic
- 1/2 pound shrimp shells
- 3 bay leaves
- 3 lemons, peeled and sectioned
- 2 cups water
- 1/2 cup Worcestershire sauce
- 1/4 cup dry white wine
- 1/4 teaspoon salt
- 2 cups heavy cream
- 2 loaves French bread, cut in half and toasted
Directions
- Season the steamed mussels with Creole seasoning and pepper. Refrigerate the mussels while you make the sauce base and biscuits. Heat oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the shrimp shells, Creole seasoning, bay leaves, lemons, water, Worcestershire, wine, salt, and 8 turns of black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. In a large saute pan, add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Add the cooked mussels to the sauce. Toss quickly. To serve, slice the French bread lengthwise and open. Spoon the BBQ mussels into the bread. Slice and serve.
Recipe Details
- Source: Emeril Live EM1C36
- Dish Type: Sandwiches
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