Cafe La Rue Mussels

CHEF DANIEL BARRON – RECIPE (CAFÉ LA RUE | LA VALENCIA HOTEL)

MUSSELS:

SALT AND PEPPER MIX                                    1.5                      TSP

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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  2. Truluck’s La Jolla Pan-Seared Soft Shell Crab in Brown Butter Lemon-Caper Sauce
  3. Flagship Cruises’ Roasted Butternut Squash Soup
  4. Tom Ham’s Lighthouse Pan Roasted Wild King Salmon with Beluga lentils and English pea puree
  5. Manadrin House’s Volcano Cocktail

Short URL: http://www.lajollalight.com/?p=123989

Posted by Staff on Apr 29, 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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