Mussels on Toasted Corn Bread

Mussels on Toasted Corn Bread 580 Author: Canadian Living Credits: Mussels on Toasted Corn Bread 580

Island chef Gordon Bailey wowed crowds with this impressive appetizer at the 2011 Prince Edward Island International Shellfish Festival. It is a showstopper in terms of looks, but it's really a snap to make. The aioli features raw egg yolks, so use organic eggs, if possible, or substitute 1 cup light mayonnaise for the egg yolks and oil, adding the other aioli ingredients according to the recipe.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2012

Ingredients

  • 2 tablespoons olive oil
  • 2 lbs mussels
  • 2 tablespoons butter
  • 1 shallots minced
  • 2 cloves garlic minced
  • 1 cup white wine
Aioli:
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 3/4 cups olive oil
  • 5 cornichons finely diced
  • 1/2 shallots minced
  • 1 teaspoon chopped fresh dill
  • 1 pinch salt
  • 1 pinch pepper
Corn Bread:
  • 3/4 cups all-purpose flour
  • 3/4 cups cornmeal
  • 1/3 cup granulated sugar
  • 3/4 teaspoons salt
  • 3/4 cups milk
  • 1/4 cup butter melted
  • 1 egg
Garnish:
  • 16 fresh dill sprigs

Method

Corn Bread: In large bowl, whisk together flour, cornmeal, sugar and salt. Whisk together milk, butter and egg. Pour over dry ingredients; stir until well combined.

Scrape into greased 9-inch (2.5 L) square baking pan. Bake in 400ºF (200ºC) oven until cake tester inserted in centre comes out clean, 13 to 15 minutes. Turn out onto rack; let cool completely.

Halve corn bread; cut each half crosswise into 8 pieces.

In large skillet, heat half of the oil over medium-high heat; toast corn bread pieces, in batches and turning once, until golden, 2 to 3 minutes, adding remaining oil as needed.
Set aside.

Scrub mussels; remove any beards. Discard any mussels that do not close when tapped.

Meanwhile, in Dutch oven, melt butter over medium heat; cook shallot and garlic, stirring, until softened, about 2 minutes. Add wine; bring to boil. Stir in mussels. Cover and steam until mussels open, 4 to 6 minutes; discard any that do not open. Reserve 1 tbsp broth. Remove mussels from shells; discard shells. Set aside.

Aioli: In large bowl, whisk together egg yolks, lemon juice, Dijon mustard and reserved mussel broth. Gradually whisk in oil in steady stream until thickened, about 3 minutes.

Whisk in cornichons, shallot, chopped dill, salt and pepper. Add mussels, tossing gently to coat.

Garnish: To serve, spoon mussel mixture over corn bread pieces. Top each with sprig of dill.

Nutritional facts Per piece: about

  • Fibre 2 g
  • Sodium 530 mg
  • Sugars 13 g
  • Protein 9 g
  • Calories 469.0
  • Total fat 33 g
  • Potassium 205 mg
  • Cholesterol 101 mg
  • Saturated fat 8 g
  • Total carbohydrate 35 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mussels on Toasted Corn Bread

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