Ingredients
Chardonnay, Garlic and Parsley
Pate A Choux
11/2 Cup Mil
8 T Butter
6 ea Egg Yokes
8 T Flour
Bring milk and butter to boil. Add flour, constantly stirring until a stiff dough is formed. Continue to cook until smooth and shiny, about 5-7 minutes. Place in mixing bowl and, using an electric mixer on low speed, mix for 5 minutes. When cool, incorporate egg yokes, one at a time. The mixture should be bright yellow. Reserve for later.
Reduction
2 cups Chardonnay
8 ea Shallots
5 ea Garlic Cloves, chopped
Reduce above ingredients over a medium heat until dry, about 15-20 minutes. Add to Pate A Choux.
Mussels
1 lbs Mussels
1 qt Chardonnay
¼ cup Olive oil
5 ea Shallots, chopped
1 bu Parsley, chopped
In a large pot over a high heat, sauté shallots in olive oil until translucent, about 1 minute. Add mussels, wine and parsley. Cover and cook until all (or most) mussels have opened, about 8-10 minutes. Strain and reserve the juice/liquid. Remove mussels from the shells (discard any unopened ones) and chop fine. Add to Pate A Choux.
Egg Whites
10 Egg Whites
pinch Salt
pinch Cornstarch
Whip whites with an electric mixer on high speed to a medium peak, about 5-7 minutes. Fold into Pate A Choux
Chardonnay, Garlic and Parsley Sauce
Mussel Juice reserved from cooking mussels
11/2 cup Cream
Using the reserved mussel juice, reduce on medium heat by half, about 10-15 minutes. Add cream and reduce for another 5 minutes.
Portion batter into buttered and floured soufflé molds. Bake in preheated oven at 375° F For 18-21 minutes of until golden brown and raised 1-1/2 inches above the mold. Serve with sauce on side.
Preparation
see above
