Naptown Moules (Rules!)

Naptown Moules (Rules!)

Naptown Moules (Rules!)

Mussels in homemade broth
Course: Main Course
Author: Teddy Folkman

Ingredients

Crab and Corn Stock

  • 1 lb crab shells Substitute 3 tbsp Minor's Crab base for shells
  • 2 stalks celery sliced in 2 in pieces
  • 1 large carrot sliced in 2 in pieces
  • 2 cobs corn
  • 1 large onion large dice
  • 4 cloves garlic
  • 1 bottle citrus flavored IPA
  • 2 qts cold water

Base Sauce

  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 4 cups half and half
  • 1 cup yellow onion chopped
  • 4 cups crab and corn stock

Mussels

  • 3 tbsp unsalted butter
  • 1 lb Roma Old Bay Sausage diced
  • 2 ears corn grilled and cut from husk, save cobs for stock
  • 4 lbs mussels
  • 11/2 qts base sauce

Instructions

Crab and Corn Stock

  • Roast the crab shells at 400 degrees Fahrenheit until they become brittle.
  • Place crab shells in a large plastic bag (1 gallon freezer bag works best) and with a mallet or similar object, crush the crab shells.
  • In a large pot, sweat the carrots, onions, celery and garlic until soft.
  • Add in corn cobs and crab shells.
  • Stir all ingredients and turn up heat to medium high and add in bottle of IPA.
  • Cook for 3 minutes and then add in water.
  • Turn heat down to a simmer and allow mixture to reduce for about 45 minutes (mixture should reduce by about 1/3).
  • Strain through a fine mesh strainer (use cheesecloth if you have it in order to eliminate shells).
  • Cool and store in labeled container.

Base Sauce

  • Melt butter in saucepan on medium low heat; stir in flour, onion.
  • Cook until thickened and bubbly (5 minutes).
  • Gradually add half and half; cook and stir until mixture is hot (do not boil).
  • Slowly add in crab and corn stock (do not boil).
  • Simmer for 5 minutes and set aside.

Mussels

  • In a large sauté pan brown sausage and corn in butter.
  • Add in mussels.
  • Stir for one minute.
  • Add in base sauce.
  • Continue to stir mussels. At about 4 minutes they will start to open.
  • At about 6 minutes, all mussels should be open. Discard those that do not open.
  • Continue to cook for 2 more minutes
  • If sauce is too thick add water.
  • Season with salt and pepper and serve with a loaf of crusty bread.
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