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Prince Edward Island Mussels
With The Grande
Updated: Wednesday, 13 Jun 2012, 11:54 AM EDT
Published : Wednesday, 13 Jun 2012, 6:44 AM EDT
We're making Prince Edward Island Mussels with Executive Chef Antonio Franco of The Grande, LLC.
INGREDIENTS
Olive oil
caramelized shallots
roasted garlic
white wine
mussels
sea stock
saffron
herb infused olive oil
toasted baguette
clarified butter
STEPS
Clean mussels in ice cold water
Heat ¼ cup of EVOO in medium sized sauté pan
Add 2 tbsp roasted garlic
Add 2 tbsp caramelized shallots
Allow to cook for 2 minutes
Add about 1# PEI mussels and sauté briefly
Deglaze pan with white wine
Cook mussels in wine for 3 minutes until alcohol burns off
Add 8 oz. ladle of sea stock
Add ¼ cups of clarified butter
Add 1 tsp saffron threads
Cover mussels with an equal sized sauté pan and allow mussels to steam open
Place mussels in open faced bowl, top with Herb Oil and toasted French Baguette slices
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