Asparagus with Mussel Beurre Blanc
Tender asparagus spears served with an elegant mussel-infused butter sauce. This refined dish combines the delicate flavors of fresh mussels and white wine with perfectly cooked asparagus, finished with a silky beurre blanc sauce.
Ingredients
- •½ medium medium onion, chopped
- •1 small small carrot, peeled, chopped
- •½ cup dry white wine
- •1 pound mussels, debearded, scrubbed
- •2 bunches bunches asparagus (about 1 1/2 pounds), trimmed, stalks peeled
- •1 to taste Kosher salt
- •¾ cup chilled unsalted butter, cut into pieces
- •1 tablespoon Sherry vinegar
- •1 cup locust (acacia) flower (optional)
Cooking Instructions
- 1.
Bring onion, carrot, and wine to a boil in a medium saucepan. Add mussels and return to a boil. Remove from heat, cover, and let sit 10 minutes.
15 min
- 2.
Meanwhile, cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 5 minutes. Using tongs, transfer to a bowl of ice water. Let cool, then drain and set aside. Reserve pot with water.
10 min
- 3.
Strain mussel mixture through a sieve into another medium saucepan (you should have about 1/2 cup). Discard (or eat!) mussels and vegetables. Bring cooking liquid to a boil, reduce heat, and simmer until reduced to 1/4 cup.
15 min
- 4.
Whisking constantly, add butter, a piece at a time, incorporating before adding the next piece. Whisk until sauce is emulsified. Whisk in vinegar; season with salt.
10 min
- 5.
Just before serving, warm asparagus in reserved pot of hot water. Drain, pat dry, and transfer to a platter. Gently mix locust flowers, if using, into sauce and spoon over asparagus.
5 min
