Kurt Russell's Succulent Mussels

Kurt Russell’s Succulent Mussels

The following recipe was featured during the presentation of Captain Ron during TBS’s Dinner & a Movie.

5 lbs. mussels
1/2 cup extra virgin olive oil
10 cloves garlic, minced
2 medium sized red onions, sliced
1/2 cup dry white wine
1 bay leaf
juice of 1 lemon
1/4 cup chopped flat leaf parsley
2 cups clam juice
1 cup red wine vinegar
2 red bell peppers, sliced
2 tablespoons tomato paste
1/3 cup capers
1 cup pitted spanish green olives
salt and pepper
1/2 teaspoon. paprika
1 cup corn oil
2 green plantains, peeled and cut into 1-2" slices
1 fashion eye patch

.
1.Scrub and debeard the mussels under cold, running water discarding any
that remain open or have broken shells.

2.In a large pot over medium heat, sauté half of the garlic and onion in 2
tablespoons of olive oil until they begin to soften.

3.Add the white wine, bay leaf, lemon juice, parsley and mussels. Raise the
heat to high, cover and cook no more than 10 minutes until the mussels pop
open.

4.Using a slotted spoon, transfer the mussels to a bowl and set aside.
Strain the remaining liquid through a fine strainer or cheesecloth and set
aside.

5.Combine the mussel cooking liquid, vinegar and clam juice in a small
saucepan; bring to a boil and reduce by half.

6.Heat the remaining olive oil over medium heat in a medium saucepan and
sauté the remaining garlic and onion until they begin to soften. Add the
bell pepper, tomato paste, capers and olives and remove from the heat.

7.Stir in the reduced vinegar mixture and season with salt, pepper and
paprika.

8.Pour the warm mixture over the mussels, stir well to coat; cover and set
aside.

9.Heat the corn oil in a heavy skillet until a haze barely begins to form
over the top.

10.Cook the plantain slices in the hot oil until soft and light golden.
Remove from oil and drain.

11.While the plantain slices are still warm, place between two sheets of
waxed paper and flatten as thinly as a possible without breaking them (about
1/2" is good). Place the flattened slices in lightly salted water as you
work. Remove the flattened plantain slices from the water and dry on paper
towels.

12.Refry until crisp and golden brown. Sprinkle with a little salt and serve
hot with lime wedges and succulent mussels.

13.Strip down and show off your mussels.