I needed something to serve with our Method X Prime Rib and I settled for some shellfish. I picked up a couple of pounds of mussels on the way home.
I wanted something creamy and rich to go with the prime rib. I figure for this one night we might as well go all out in the decadence department.
I wanted to do a mussel chowder, but I was too lazy to start peeling potatoes. Besides, if the chowder was not a clam chowder, I knew that my brother wouldn't touch it.
So I thought to do a sort of mussel bisque. I said sort of, because when I was washing the mussels, I realized that I didn't have a lot of mussels. Not enough to feed 12 people anyways.
What I ended up doing was mussels in a cognac cream sauce, scooping out a three or four mussels per person for an appetizer-sized portion.
First, I diced some carrots, celery, and onions for a mirepoix base. I added a touch of flour while sautéeing the mirepoix.
Then, I added the mussels and a splash of cognac to steam the mussels.
When the mussels were done steaming, I finished the whole thing off with a few swirls of cream.
It is as simple as can be.