Andrew Zimmern:法国Favori万岁纽约:纽约的tes

Serves:2 to 4
Active Time:40 mins
Total Time:40 mins

Cream Sauce:

• 4 cups whole milk
• 1⁄2 cup (1 stick) unsalted butter
• 1⁄2 cup all-purpose flour
• 1 teaspoon salt
• 1 cup heavy cream
• 1 to 2 teaspoons fresh lemon juice

Mussels:

• 7 tablespoons butter, divided
• 8 ounces fresh white mushrooms, chopped
• 2 quarts fresh large plump blue or black mussels, scrubbed, beards removed
• 4 shallots, minced
• 1 tablespoon chopped fresh parsley
• 8 ounces white wine
• 1 teaspoon fresh lemon juice
• Salt and white pepper

1. Make the cream sauce: In a small saucepan, bring the milk to a boil. Remove from the heat. In another small saucepan, melt the butter over medium heat. Add the flour and whisk to blend. Cook over medium heat, stirring often, until the mixture turns pale golden brown, 4 to 5 minutes. Gradually whisk in the milk. Add the salt. Reduce the heat to low and simmer very slowly, stirring occasionally, until thickened, about 1 hour. Place a strainer lined with cheesecloth over a medium bowl. Strain the cream sauce through cheesecloth. Stir in the lemon juice to taste.
   
2. Make the mussels: In a medium skillet, melt 2 tablespoons butter. Add the mushrooms and cook, stirring often, until liquid has evaporated, about 5 minutes. Transfer to a food processor and puree the mushrooms until smooth; set aside for the mussels.
   
3. In a large pot, melt 2 1⁄2 tablespoons butter over medium heat. Add the shallots and cook, stirring often, until softened, 2 to 3 minutes. Stir in half of the parsley. Add the wine and bring to a boil; add the mussels. Cover and cook until the mussels open, 4 to 5 minutes (discard any that do not open). Using a slotted spoon, transfer the mussels to a large bowl. Bring the cooking liquid in the pot to a boil and reduce by 2⁄3.
   
4. Meanwhile, remove one shell from each of the mussels. Arrange the mussels on the half-shell on a platter or individual serving dishes. Whisk in the remaining 2 1⁄2 tablespoons butter into the reduced liquid in the pot. Add the lemon juice, mushroom puree, the remaining parsley, and 1⁄4 cup of the cream sauce. Season with salt and white pepper. Pour the sauce over the mussels.

Serves:2 to 4
Active Time:40 mins
Total Time:40 mins

• 4(6盎司)牛肉片,最好是削减from the top round of leg
• 1 cup all-purpose flour
• Kosher salt, plus more for seasoning
• Ground white pepper, plus more for seasoning
• 1⁄2 cup whole milk or, better, 1⁄3 cup whole milk plus 2 tablespoons heavy cream
• 1 extra-large egg, beaten to blend
• 3 tablespoons grated parmesan cheese
• 1 teaspoon minced fresh parsley
• 1⁄4 teaspoon freshly grated nutmeg
• 6 tablespoons butter, divided
• Juice of 1 lemon

1. Using a damp cloth, wipe the veal cutlets. Place between sheets of plastic wrap and pound into very thin cutlets. Season with salt and pepper.
   
2. In a wide shallow bowl, add the flour and season generously with salt and pepper. Transfer 2 tablespoons of the seasoned flour to another wide shallow bowl; whisk in the milk, egg, cheese, parsley, and nutmeg. Season the batter with salt and pepper.
   
3. In a large skillet, melt 4 tablespoons butter over low heat. Working in batches, dredge the cutlets lightly in the seasoned flour, shaking off any excess. Dip the floured cutlets in the batter, allowing excess to drip back into the bowl. Cook the cutlets until golden brown on both sides, and the meat is tender and cooked through. Transfer the cutlets to a warmed serving platter and keep hot.
   
4. Add the remaining 2 tablespoons butter to the pan and cook, stirring often, until browned. Stir in the lemon juice and pour over the cutlets.