Asparagus with Mussels and Crispy Panko
Number of Servings: 4
Source:
Ingredients
1 lb (500 g) fresh PEI Mussels
1 small onion, roughly chopped
1 small carrot, peeled and roughly chopped
1/2 cup (125 mL) white wine
2 bunches (1-1/2 lb/ 750 g) asparagus, trimmed
sea salt and pepper
3/4 cup (180 mL) unsalted butter, cubed, 1 Tbsp (15 mL) set aside
1 Tbsp (15 mL) champagne vinegar
1/3 cup (80 mL) panko (Japanese bread crumbs)
Method
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- Combine onion, carrot and white wine in a large pot over medium heat. When mixture comes to a boil, add mussels, cover and cook until steam comes out from under the lid and the shells open, 3-5 minutes. Scoop out mussels with a slotted spoon, set aside to cool and then remove from the shells. Discard any mussels that do not open. Pour cooking liquid through a sieve, place back in the pot and simmer gently.
- Bring another large pot of water to a boil. Add 1 tsp sea salt and asparagus. Cook until asparagus are bright green and tender-crisp, 2-3 minutes. Drain in a colander then cover asparagus with ice to retain bright colour.
- When cooking liquid has reduced to ¼ cup (60ml), whisk in butter, 1 piece at a time, until emulsified. Whisk in vinegar and season with sea salt.
- Melt remaining butter in a large fry pan. Add panko and stir until brown and crisp. Toss with reserved asparagus, just until warmed through.
- Place asparagus on a serving platter and top with any panko bits from the pan. Drizzle sauce over asparagus, and serve with reserved mussels.