Empire’s Treasure® Drunken Mussels
Directions
- Heat oil in 12 to 14-inch sautoir over medium high heat.
- Add onion, garlic, salt, and pepper. Cook for 1-2 minutes.
- Pour in wine, whiskey, half, and half, and add chili flakes to pan.
- Add mussels and cover with another pan and cook by steaming until shells open.
- Add thyme, parsley, lemon juice and lemon zest to pan simmer for 1-2 minutes.
- Separate into bowls and serve.
Ingredients
- 4 lbs Empire's Treasure® Mussels
- 1 cup Piancone® cooking Chablis wine
- 1/2 cup Irish whiskey
- 1 tbsp Roma® Oil, Olive
- 1 ea Peak Fresh Produce® Onion(s), Red, julienne
- 2 tbsp Roma Garlic, minced
- 1 tbsp Peak Fresh Produce® Thyme, Fresh, chopped
- 2 tbsp Peak Fresh Produce® Parsley, Fresh, chopped
- 1 cup Nature's Best Dairy® Cream, Half-and-Half
- 2 ea Peak Fresh Produce® Lemon(s), juice and zest
- 1/2 tsp Roma® Crushed Red Chili Flakes
- 1/4 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
