Cafe 1912

243 S. Cooper, Memphis, TN 38104
901-722-2700

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Provencal Steamed Mussels

Yields: 2 as hearty appetizer

Ingredients: mussels

1 lb black mussels
2 C tomatoes, canned, peeled
3 C white wine
2 T basil compound butter (see recipe below)
10 haricot verts, blanched
1 small leek, cut into rounds (white part only)

Ingredients: basil butter

1/2 lb picked fresh basil
1/2 lb unsalted butter, at room temperature
8 cloves garlic, peeled, thinly sliced

Method: Mussels

  • Steam mussels with white wine in a large sauté pan or small pot until open.
  • Add other ingredients and heat thoroughly.
  • Transfer to two serving bowls.
  • Pour broth over mussels, top with a slice of warm crusty bread and serve immediately.

    Method: roux

  • Blanche basil and garlic in boiling water for two to three minutes.
  • Drain and run cool water over them.
  • Mix drained, cooled basil and garlic with butter in food processor on high for three minutes.

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