Bite with Belkys: Steamed Mussels

The Chef: Jeff O'Neill
The Restaurant: Gibraltar (inside the Grove Isle Hotel and Spa)
The Dish: Steamed Mussels

Ingredients:

2 lbs. of mediterranean style mussels (large), cleaned and bearded
2 cups of white wine
6 shallots, sliced thin
3 tsp of tom yum paste (thai hot & sour paste or use tabasco instead)
1 1/2 cups of coconut milk
3 Tbs. of whole butter, unsalted & cubed
1/2 cup of seeded tomatoes, chopped
8 Tbs. of shredded coconut, toasted & ground
8 Tbs. of cilantro leaves, torn
8 Tbs. of basil leaves, torn
8 Tbs. of mint leaves, torn

Method of Preparation:

-Start by cooking the mussels in a pot with white wine, shallots, tom yum paste and coconut milk. Cover the pot and cook over a medium-high flame for about four minutes.

-Then, place the mussels in a separate dish. Make sure to toss out the one's that did not open fully.

-Lastly, add butter to the remaining sauce, stir and let it comes to a boil.

To Plate:

Serve the mussels in a bowl and top it with sauce, tomatoes, toasted coconut, cilantro, basil and mint leaves.

Serving Suggestion: Sauvignon Blanc

Serves: 4

FOR MORE INFORMATION:

Gibraltar (inside the Grove Isle Hotel & Spa)
Four Grove Isle Drive
Coconut Grove (Miami), FL 33133
(305) 857-5007
www.groveisle.com/dining