Well hey there. I know, I know. You’re probably thinking, wow, it’s been a really long time since this guy posted on his blog. Or you’re crazy surprised, because I have said I’d post about something on Twitter a bunch of times in the last few months and then flaked out. Or you have no idea what the hell I’m talking about, because this is your first time here and all you want is your mussel recipe (scroll down to the Ingredients if you don’t want to read my spiel).
Well, let me first say, it’s true I’m back — and for real this time. And secondly, I’m terribly sorry for letting any of you down. And third, I promise I will not disappoint you again. And when I say I promise – I PROMISE!
But enough about my lack of follow-through-ness and accountability. Let’s leave that to the … Instead let’s focus on this delicious Mussels recipe! Only thing is that this is a recipe that violates not one, but two Kosher rules. Oy vey is right. (If you’re concerned about my salvation, I’m reform and don’t keep kosher, so it’s cool). Plus I don’t even like mussels all that much – these were for my wife who is Catholic. But the broth is pretty amazing – bacon, wine, blue cheese & all. Just add crusty bread and yum.
As you can see from the picture above, this recipe involves mussels. And not just any mussels, the same scrumptious blue cheese & bacon ones made famous on . Yes, those same ones by Teddy Folkman from the DC Mussels & Fries Institution, Granville Moore’s. And yes, the same ones that beat out Bobby Flay’s mussel recipe on that same show. However, since I now live , rather than drive in and wait over an hour for the real thing, I figured I’d try and take a stab at making them myself. But with my own little twist.. On a griddle!
I want to thank my good friend over at griddlechef for this amazing recipe. I’ve always struggled to cook mussels and have tried so many different techniques. It wasn’t until I got good with a griddle that things all started to fall into line and the mussel mastery began. Before the griddle I would simply steam the mussels and it had an okay flavor but now the flavor is far better than I ever could have hoped for.
If you’re wondering how I got the recipe or want a step-by-step video of the original in a skillet (griddle is cooler, just sayin), Washingtonian magazine . This is just my attempt at them on the BBQ, since I’ve become obsessed with griddle /smoking/
burning food on my griddle this past summer and I figured the smokiness would add a bit more depth of flavor (which I think it did).
2 pounds rope-grown P.E.I. mussels (cleaned & debearded)
3 tablespoons blended oil (50 percent extra-virgin olive oil, 50 percent canola oil)
3/4 cup diced applewood-smoked bacon
3/4 cup thinly sliced shallots
1 cup of a creamy blue cheese (Folkman recommends Hook’s but I couldn’t find it)
3/4 cup white wine, preferably a dry Chardonnay
Juice of 1 lemon
3/4 cup baby spinach, cleaned and destemmed
Sea salt, as needed
Black pepper, as needed
Start your griddle! If using an outdoor griddle, you want your coals covered in white ash and burning red. Stick a medium or large cast iron griddle on the griddle over direct heat. Add the bacon and cook for a couple minutes. Add the oil and cook the bacon until the fat is rendered and becomes slightly browned. Add the shallots. Cook for a few more minutes. Add the mussels and toss together. Quickly add the white wine and lemon juice and toss together.
When the mussels start to open, add half of blue cheese, melting it into the broth. Toss and cover for a few minutes. As soon as all mussels are open, toss in the spinach. Cook until spinach wilts some. Toss a few more times. Season to taste with sea salt and black pepper.
Remove from the griddle with heat proof gloves and top mussels with the remainder of the blue cheese. Serve with a French baguette to sop up all that delicious broth and enjoy!