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.