Thursday, February 14, 2013
Bite with Belkys: Corn and Mussel Chowder from George's Kitchen
Tonight is a big night to cook for your valentine. A South Florida chef makes a dish from a region known for love. Time to grab a Bite with Belkys.
The Chef: Steven Rojas
The Restaurant: George's Kitchen
The Dish: Corn and Mussel Chowder
2 lbs. of Prince Edward Island Mussels
5 ears of corn
2 shallots, thinly sliced
2 chile de arbol peppers
1 sprig of thyme
3 Tbs of olive oil
1 1/2 Tbs of garlic confit (can substitute with minced garlic)
6 oz. of butter
1 cup of heavy cream
1 cup of milk
3 Tbs. of tomato confit (can substitute with chopped roma tomato)
1 Tb.s of parsley, chopped
2-3 leaves of fresh arugula
salt, to taste
pepper, to taste
Method of Preparation:
-Start by melting butter in a hot pan. Then, add shallots, chile de arbol, thyme, olive oil and garlic confit. Let it cook about five minutes.
-Then, add the mussels and a dry white wine. Once the mussels open, remove them from the pot and set it to the side.
-Next, cut corn kernels off the cob and add it to the same pot. Save the left over corn husks. Place the remaining corn husks in boiling water to make a stalk. Chef Steve lets it simmer for about one hour and a half.
-After, add butter, salt and pepper to the sauce. Cook it for about 15 minutes.
-Then, add corn stock and equal parts of heavy cream and milk. Remove the thyme and transfer the soup to a blender. Let it mix until it is nice and smooth.
-Now, strain the soup. Remove the mussels from the shell and add it to the soup with a tomato confit. Lastly, add fresh parsley.
Serve the soup and garnish with extra virgin olive oil and arugula.
Serving Suggestion: Muscadet
FOR MORE INFORMATION:
George's Kitchen & The Loft
3404 North Miami Ave