Recipe courtesy of Food Network Kitchen
Print
Total:
7 hr 45 min
Prep:
6 hr 30 min
Cook:
1 hr 15 min
Yield:
4 servings

Ingredients

  • 4 dozen fresh mussels, steamed and removed from the shell
  • Creole Seasoning (Essence), recipe follows
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/4 cup chopped onions
  • 2 tablespoons minced garlic
  • 1/2 pound shrimp shells
  • 3 bay leaves
  • 3 lemons, peeled and sectioned
  • 2 cups water
  • 1/2 cup Worcestershire Sauce, recipe follows
  • 1/4 cup dry white wine
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 2 loaves French bread, cut in half and toasted
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Emeril's Worcestershire Sauce:
  • 2 tablespoons olive oil
  • 6 cups coarsely chopped onions
  • 4 jalapenos, with stems and seeds, chopped
  • 2 tablespoons minced garlic
  • 2 teaspoons freshly ground pepper
  • 4 cans anchovy fillets
  • 1/2 teaspoon whole cloves
  • 2 tablespoons salt
  • 2 whole, medium lemons, skin and pith removed
  • 4 cups dark corn syrup
  • 2 cups Steen's Pure Cane Syrup*
  • 2 quarts distilled white vinegar
  • 4 cups water
  • 3/4 pound fresh horseradish, peeled and grated

Directions

Season the steamed mussels with Creole seasoning and pepper. Refrigerate the mussels while you make the sauce base and biscuits. Heat oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the shrimp shells, Creole seasoning, bay leaves, lemons, water, Worcestershire, wine, salt, and 8 turns of black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. In a large saute pan, add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Add the cooked mussels to the sauce. Toss quickly. To serve, slice the French bread lengthwise and open. Spoon the BBQ mussels into the bread. Slice and serve.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Emeril's Worcestershire Sauce:

Combine the oil, onions and jalapenos in a large stockpot over a high heat. Saute for 2 to 3 minutes or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish. Bring to a boil. Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon. Strain. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturer's instructions.

Cook's Note

* The information for Steen's Cane Syrup Telephone number: 1-800-725-1655 Web site: www.steensyrup.com

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