Pairs well with Mussels with White Wine and Bone Marrow Butter
Show only recipes from United Kingdom
Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 22d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Mussels with White Wine and Bone Marrow Butter
(2.5)
4.2K views • 28d ago
153
4
3.6% engagement
A luxurious and decadent dish featuring mussels cooked in a broth of white wine and bone marrow butter, served with toasted sourdough and a fresh parsley garnish. The bone marrow butter adds rich depth and nutrient density to this simple yet elegant seafood dish.
00:35:00 total
Serves 4
medium
Main Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- bone marrow bones - watch the video to see (soaked overnight in salt water (6-12 hours, changing water twice))
- unsalted butter - watch the video to see (to blend with bone marrow for bone marrow butter)
- lemon zest - 1 lemon zest (zest of one lemon, only the outer peel)
- fresh thyme - 1 teaspoon (about 1 teaspoon, picked off the stem)
- salt - to taste (to taste, added to bone marrow butter and mussel broth)
- black pepper - to taste (to taste, added to bone marrow butter and as finishing garnish)
- onion - watch the video to see (thinly sliced)
- garlic - watch the video to see (thinly sliced)
- fennel - watch the video to see (thinly sliced)
- red chili flakes - to taste (added to mussel broth for slight heat)
- fresh mussels - watch the video to see (debearded and cleaned, discard any dead or open mussels)
- dry white wine - watch the video to see (used to deglaze pan and cook mussels)
- fresh parsley - watch the video to see (for garnish)
- thick cut sourdough bread - watch the video to see (toasted, served alongside)
Instructions
- Prepare Bone Marrow Bones: Soak bone marrow bones in salt water for 6 to 12 hours, changing the water twice to draw out blood and purify the marrow.
- Roast Bone Marrow: Preheat oven to 425°F (220°C). Roast the soaked bones for 20 to 25 minutes until the marrow is bubbling and soft.
- Slice Vegetables: While bones roast, thinly slice onion, garlic, and fennel to ensure they will soften and melt when cooked.
- Extract Bone Marrow: Remove bones from oven and let cool slightly. Use a knife to scoop out the bone marrow into a bowl.
- Make Bone Marrow Butter: In a food processor, blend the extracted bone marrow with unsalted butter, lemon zest, fresh thyme, salt, and pepper until emulsified and smooth.
- Prepare Mussel Broth: Use the fat rendered from roasting the bone marrow bones to sauté the sliced onion, garlic, and fennel over medium heat. Sweat the vegetables gently without browning.
- Deglaze and Cook Mussels: Add dry white wine to the sautéed vegetables and cook off the alcohol for 2 to 3 minutes until aromatic. Add cleaned and debearded mussels, cover, and cook for 2 to 5 minutes until mussels open. Discard any mussels that do not open.
- Finish Broth: Add red chili flakes and a portion of the bone marrow butter to the mussel broth. Emulsify by gently shaking or stirring to combine.
- Serve: Serve mussels and broth over thick toasted sourdough bread. Garnish with fresh parsley and finish with black pepper and lemon wedges on the side.
