Mussels Bercy Florentine

William Smith

Recipe for 2.5 lbs of mussels

• 3 large fresh whole tomatoes
• 10 medium mushrooms, cut into quartered wedges
• 6 oz. frozen spinach, stems removed and chopped
• 2 tblsp. minced shallots
• 2 tblsp. garlic
• 12 tblsp. butter, room temperature ½ cup sherry wine
• 1 quart heavy cream
• 2 cups fish stock or clam broth
• 3 tblsp. fresh chopped parsley
• 1 teaspoon salt
• ½ teaspoon white pepper
• 1 tblsp. dry mustard
• 4 bay leaves

Reduce heavy cream with bay leaves and dry mustard by 1/3 ahead of time, keep warm In a 10 quart sauce pan add five tblsp. of butter. When half melted, add mussels and cover. Sauté over medium fire until mussels start to open. Add garlic, cook two minutes, add shallots, cook for two minutes. Add mushrooms and stir before adding sherry. Let cook for a few minutes. Add fish stock, reduce by two thirds. Turn fire on high, add heavy cream, tomatoes, spinach and remaining ingredients. Reduce by one third. Remove from heat and take mussels out and display on half shells on dish. Gently add butter, salt and pepper to taste. Ladle sauce over mussels and sprinkle with parsley. Bon Appetit!