In a small bowl, whisk the olive and canola oils together, and then pour them into a large saucepan over medium-high heat. When the oil is shimmering, add the garlic and saute until it begins to take on color. Add the shallots and chiles, and saute for approximately 30 seconds. Add the mussels and toss to coat the mussels in the oil.
Sprinkle the paprika and a small pinch of salt over the mussels. Turn the heat to high, and toss once more to evenly distribute the paprika and salt around the mussels.
Deglaze the pan with the wine, then immediately cover the pan with a lid or another pan of equal size. Let the mussels cook until they have opened, approximately 2 minutes. Discard any unopened mussels.
Turn the heat off, strain the liquid into a new pan and set the mussels aside.
Place the pan with the cooking liquid over high heat. Add the butter and 2 tablespoons of water to the pan and bring to a boil, which will emulsify the butter. Taste the sauce, and add salt if desired.
Place the mussels in a large bowl or divide between 2 smaller bowls, and pour the sauce over the mussels.
Garnish with a few choice parsley leaves and serve with warm, grilled bread.
Taste, 4584 Laclede Ave., St. Louis, 314.361.1200, tastebarstl.com
½ Tbsp. canola oil
6 garlic cloves, thinly sliced
1 medium shallot, thinly sliced
3 Thai red chiles, thinly sliced
2 lbs. Prince Edward Island mussels, scrubbed and de-bearded
1 tsp. smoked paprika
Salt to taste
1 cup white wine
¾ cup cold butter
Fresh parsley for garnish
Grilled bread for serving
This article appears in June 2013.