My Chef friend Randi joined us for a Raclette Dinner. We began with mussels, and then we cooked shrimps, scallops, and vegetables (which were pre-steamed).
I picked four goat milk cheese, and one raclette cheese slices to place on toast under the broiler.
Goat milk brie- soft
" " semi-soft gouda
" " hard parm like
" " racklette
Some of the soup from the mussels were placed in a small pitcher and was poured over the toast, cheese added with any other ingredients you wished. It was a fabulous meal. We served two wines- Gewürztraminer and Riesling; both slightly dry and sweet. Nothing too sweet.
2 lbs fresh mussels
1 onion 4 garlic cloves
1 small green pepper
1 cup tomato pasta sauce, preferably spicy
1 tsp dried basil
1/4 cup water
Method
Rinse mussels and pull off (Whole Foods has them already prepared and toss any that are open). Otherwise discard any that are open. Slice onion in half, then into thin wedges. Mince garlic. Lightly oil a large pasta pot and place over medium heat. When hot, add onion and garlic. Stir occasionally until onion starts to soften, about 3 min. Chop pepper. Add tomato sauce and basil to pot. Bring to a boil over medium-high heat.
Stir in mussels and cover. Stir in pepper and water after mussels have cooked 3 min. Continue cooking until mussels open, 3 to 4 min more. Discard any mussels that don’t open. Serve mussels and sauce in large deep soup bowls with crusty bread to dip.
