Daily dispatches on the Washington, DC area's food, restaurant and dining scene.
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Teddy Folkman Demos His Flay-Beating Mussels
By
Kate Nerenberg
Published Tuesday, July 15, 2008
On a recent episode of the Food Network's Throwdown With Bobby Flay, Granville Moore's chef Teddy Folkman stole the show with his moules fromage bleu (check out our interview with Folkman here). The bowl of smoky, salty mussels is so good that even Iron Chef Flay couldn't top it. Want to try to make them at home? Check out Folkman's recipe and step-by-step video lesson.
Teddy Folkman's Moules Fromage Bleu Serves one as a meal; two to four as an appetizer 1 1/4 pound rope-grown P.E.I. mussels 4 tablespoons blended oil (40 percent extra-virgin olive oil, 60 percent canola oil) 1/3 cup diced applewood-smoked bacon 1/3 cup thinly sliced shallots 1/4 cup Hook's Blue Cheese, or a similar mild, creamy blue 1/3 cup white wine, preferably a dry Chardonnay Juice of 1 lemon 1/3 cup baby spinach, cleaned and destemmed Sea salt, as needed Black pepper, as needed
Heat the oil in a pan over high heat. Cook the bacon until the fat is rendered and it is slightly browned. Add the shallots and mussels and toss together. Add the white wine and lemon juice and toss together.
When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach. Season to taste with sea salt and black pepper.
Plate the mussels and top them with the remainder of the blue cheese. Serve with a French baguette and frites.
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Comments
He’s such a cutie. Awkward and shy; loved him on the Next Food Network Star.
Posted by: Jess, Jul 13, 2009 09:07:51 AM
Mussels are great,tried them at Grandville Moores H St. Washington DC. so I Had to eat at home. The at home were great and the price was even better
Posted by: club81, Apr 14, 2009 05:29:02 PM
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