Lunchbreak: Mussels from The Glunz Tavern

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The Glunz Tavern
1202 North Wells Street
(312) 642-3000

The Glunz Tavern Mussels

About 16-25 mussels
4 Tablespoons unsalted butter
4 cloves garlic
1 small shallot
2 oz thinly sliced mild Spanish chorizo
salt and white pepper
about 3/4 cup of white wine

Rinse about 16-25 mussels, depending on their size, under cold running water, then pull off and discard the beards. Peel and finely chop the garlic and shallots. Thinly slice a mild, hard, Spanish chorizo. Heat the sauté pan over medium heat. Add about 2 tablespoons of butter, letting it melt but not brown. Then add the garlic, shallots and chorizo, cooking until softened. Add salt and white pepper. Add the mussels to the pan, and sauté for about 45 seconds. Add enough white wine into the pan to fill it about 1/2 inch, turn the heat up to high, and cover the pan with a lid or another sauté pan. Check every minute or so to see if the majority of the mussels have opened. Do not cook longer than 5 minutes; any mussels that have not opened may be discarded, as they are most likely dead. Once they have opened, pull the sauté pan off of the heat and “monte au buerre” (emulsify) with about 2-3 Tablespoons of butter. Swirl the butter until fully incorporated into the sauce. Pour the mussels along with the sauce into a large bowl, top with finely chopped parsley and grilled crostinis.

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