Chef Barron’s Mussels

CHEF DANIEL BARRON’s (CAFÉ LA RUE  LA VALENCIA HOTEL)

MUSSELS:

SALT AND PEPPER MIX 1.5  teaspoon

CLAM JUICE 2 CUPS

WHITE WINE  1.5 CUPS

GRANULATED SUGAR 1/8 CUP

GARLIC (MINCED) 1/8 CUP

SAMBAL CHILI PASTE 1/4 CUPS

SHALLOTS 1/8     CUP

LEMON JUICE 1/4     CUPS

BUTTER 4 STICKS

FRESH CHOPPED HERBS ½ CUP

CARLSBAD MUSSELS 4 lbs

Directions:
Add all ingredients besides mussels, butter, and herbs to a large sauce pot or Dutch oven. Simmer for 10 minutes. Next add mussels, butter and herbs and turn heat to high. Cook until mussels pop open and discard any of the unopened mussels. Serve immediately with toasted French bread.

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  4. Flagship Cruises’ Roasted Butternut Squash Soup
  5. On the Menu Recipe: Port Wine Braised Beef Short Ribs from Chef Jason Knibb of Nine-Ten

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Posted by Staff on Apr 18, 2014. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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