Steamed Whitewater Mussels with Wild Mushrooms, Grilled Spinach and Parmesan

Lance E. Holton

(makes four portions)

• 60 mussels
• 3 garlic cloves
• 2 cups white wine, a good quality chardonnay is preferred
• 4 fresh thyme sprigs
• 2 tblsp. olive oil
• 3 egg yolks

reduced mussels liquid

• 1/2 tblsp. lemon juice
• 2 drops, Tabasco
• 9 oz. clarified butter
• 1/2 cup parmesan cheese, finery grated
• 4 shiitake mushrooms, cleaned and sliced
• 4 oyster mushrooms, cleaned and sliced
• 4 crimini mushrooms, cleaned and sliced
• 4 cups spinach, cleaned
• 2 cloves garlic, sliced
• 2 tblsp. olive oil
• shaved parmesan

De-beard and clean mussels In a large pot with lid, heat oil and sauté garlic, add wine, thyme and mussels. Cover and cook until mussels open (about three minutes). Save liquid. Allow to cool. remove mussels from shells. Discard shells. Reduce cooking liquid by half. In a mixing bowl, whisk eggs over a simmering water bath until they ribbon (about five minutes). Add lemon juice, mussel cooking liquid and Tabasco. While continuing to whip, slowly add clarified butter. Fold in parmesan cheese. Keep warm.