Fried Mussels Dijonnaise Po’ Boy
I’m going through a phase where I am kind of obsessed with Food52. They have a weekly contest, that I’ve been trying to partake in as often as possible. The best part about their contest, is that it pushes me to think even further out of the box.
This week’s ingredient is mustard. I love mustard, but rarely use it for anything other in sandwiches. I told just this to one of my best friends (and then to my hubby) and they both suggested I make a “gourmet” sandwich. I don’t know if I’d consider this sandwich gourmet, but it certainly is a slight departure from the usual.
I’m also going through a phase where I could fry just about anything I put my hands on, thus this recipe for Fried Mussels Dijonnaise Po’ Boy.
2 lbs of mussels, cleaned and debearded
1/3 cup buttermilk
1 garlic clove, sliced
1 spring of thyme, leaves only
1/4 tsp parsley, very finely chopped
1/4 tsp smooth Dijon mustard
a pinch of ground peperoncino
1/4 cup flour
1/4 cup finely group precooked cornmeal
The rest of the sandwich
2 small french rolls, cut in half horizontally
1 tomato, sliced
2 cups lettuce cut into thin strips
3/4 tsp Dijon mustard “à l’Ancienne” or another course ground mustard
1/2 tsp lemon juice
1 tsp olive oil
1/2 tsp shallots, very finely chopped
salt and black pepper to taste
high smoke point frying oil
Serves: 2. Total cook time: approx. 45 minutes
1. In a small bowl combine, buttermilk, garlic, thyme, parsley, peperoncino, smooth mustard, salt and pepper. Set aside in a cool place.
2. In another shallow bowl mix together cornmeal and flour. Set aside
3. Place closed mussels into a large pot (discard any mussels that are cracked or open before cooking). Cook on medium high for about 5 minutes. Remove mussels from pot as they open, so they don’t over cook. Discard any mussels that don’t open. Once cool enough to handle remove mussel meat from shells. Discard the shells. Pat dry mussels between a few sheets of paper towel. Discard paper towel.
4. In a medium sized bowl, combine lemon juice, olive oil, course mustard. Mix in lettuce and a bit of salt. Set aside.
5. Heat oil on medium high in a large pan, until it reaches 370ºF (187ºC). While pan is heating, line a plate with a few fresh sheets of paper towels.
6. Remove garlic slices from buttermilk mixture. Dip a few mussel meat into buttermilk mixture and then into cornflour mixture. Fry mussels in small batches for 1-2 minutes, until golden brown. Remove cooked mussels from hot oil with a slotted spoon, placing onto plate lined with paper towels to drain. Season with salt.
7. Assemble sandwich. (I don’t particularly like mayo, but if you do, spread some on the bread.) Place mussels on one half of bread. Top with tomatoes, dressed lettuce, and finally other half of sandwich bread. Repeat for second sandwich. Serve and enjoy, while mussels are still hot.