Cooking with cannabis goes far beyond the average pot brownie. We can indulge our inner gourmands with cannabis, too. This recipe of White Wine Steamed Mussels from our culinary contributor Chef Gillian at Cheftorial is the perfect starting point to level up in the kitchen and wow dinner guests.
Since cannabinoids like THC and CBD are lipid-soluble, meaning they are easily extracted with dietary fats like butter and oils, this mussels dish is an easy way to test our cannabis cooking skills. Throw some fries in the mix and Voila! top-notch moules-frites à la Mary Jane.
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White Wine Steamed Mussels
Cook Time: 25 — 30 minutes
2 Lb mussels, cleaned
1 Tbsp butter
1Tbsp olive oil
2 small shallots, or 1⁄2 cup red onion, finely diced
1⁄2 red pepper, finely diced
1 cup cherry or grape tomatoes, halved
3 cloves garlic, minced
1 cup chicken or seafood stock
1⁄2 cup dry white wine
1⁄4 cup splash heavy cream
¼ cup roughly chopped parsley
2 — 3 leaves of basil, julienned
1 — 2 fresh lemons, zest & juice of 1 lemon, and cut the other into wedges for garnish & serving
1 baguette to serve alongside
1 — Clean your mussels well in cold water. Remove any shells that are cracked or partially opened. Let drain.
2 — Prep your Mise En Place by getting your shallots & red peppers chopped into a small dice, your tomatoes halved, your garlic crushed, and all of your herbs finely chopped. It’s helpful too to prep your liquids in measuring cups!
3 — Then, sauté the butter, oil, shallots & red pepper pepper until just warmed through, and the shallots are starting to become translucent.
4 — Add in cherry tomatoes and continue cooking about 1 minute until they’re just starting to give off their juices.
5 — Add in garlic, stock and white wine and your optional splash of cream.. Bring to a slight simmer over medium heat. Lid on is best at this point do you don’t lose much moisture.
6 — Once liquid is bubbling add in mussels, lid on and steam for 3 — 6 minutes. The mussels will open up during the steaming process. If a mussel isn’t opening by itself, just discard.
7 — Once cooked, gently toss in your spices, lemon zest and just and stir from the bottom to the top inviting any of those juices and flavours and liquid to come up through the mussels.
8 — Serve in a deep bowl, with room for the sauce and the warm baguette on the side.
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