Wednesday, May 5, 2010
Bite with Belkys: Bucket of Mussels
The Chef: Jason Connelly The Restaurant: Sea Level (inside the Harbor Beach Marriott Resort & Spa) The Dish: 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
Method of Preparation:
-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
FOR MORE INFORMATION:
Sea Level Restaurant & Ocean Bar (inside the Harbor Beach Marriott Resort and Spa)
3030 Holiday Drive
Fort Lauderdale, FL 33316
United Way of Broward County - "A Tasteful Affair"
Date: May 6, 2010
Time: 5:30 pm - 9:00 pm
Location: Hyatt Regency Pier 66
Contact: Dianne Maddalena
954-462-4850 x 119