Bite with Belkys: Bucket of Mussels

25 garlic cloves, chopped

12 shallots, sliced

4 knobs of ginger, sliced

12 stalks of lemon grass

1/2 stick of butter, melted

5 bunches of green onion, chopped

4 oz. of rice wine vinegar

1/2 cup of fish sauce

1 Tbs of chili flakes

16 qt. of clam broth

6 oz. of brown sugar

1 Tbs. of chili paste

2 Tbs of olive oil

1 Tbs of red onion, minced

1 Tbs of roasted garlic, minced

1 cup of pico de gallo

1 1/2 lb of mussels

1 oz. of lime juice

salt, to taste

1 Tbs of butter, unsalted

-Begin by making a broth. Sauté garlic, shallots, ginger and lemon grass in a little butter or oil.

-Then, toss in green onion. After about 10 to 15 minutes, deglaze with rice wine vinegar.

-Next, add fish sauce, chili flakes and clam broth. Let this simmer on low heat for an hour.

-Then, add brown sugar and chili paste and strain.

-Now, in a hot pan with olive oil sauté red onion and garlic. Add pico de gallo (diced tomato with red onion, cilantro, lemon juice, olive oil, salt and pepper) and pour in 2 cups of the clam broth.

-Chef Jason says to let the broth reduce a little to intensify the flavor.

-Lastly, toss in the mussels and cover for about a minute and a half.

-Once the mussels are ready, squeeze in a little lime juice, add salt, green onion, a pinch of chili flakes and 1 tablespoon of butter.

You can garnish with toasted bread, green onion and chili flakes.

Serving Suggestion: White wine

Serves: 2

FOR MORE INFORMATION:
Sea Level Restaurant & Ocean Bar (inside the Harbor Beach Marriott Resort and Spa)
3030 Holiday Drive
Fort Lauderdale, FL 33316
954-525-4000
www.sealevelharborbeach.com

United Way of Broward County - "A Tasteful Affair"
www.unitedwaybroward.org
Date: May 6, 2010
Time: 5:30 pm - 9:00 pm
Location: Hyatt Regency Pier 66
Contact: Dianne Maddalena
954-462-4850 x 119
dmaddalena@unitedwaybroward.org