Roma® Mussels with Prince of Naples Sauce
Roma® Mussels with Prince of Naples Sauce
Directions
- In a large sauté pan over medium heat, add Roma® extra virgin olive oil and bring to temperature.
- Add Peak® sliced garlic and mix until caramelized, then add Peak® yellow onion slices until translucent. Next add Roma® diced prosciutto, mix all ingredients and sweat until prosciutto becomes caramelized. Season to taste with Roma® crushed red pepper and oregano.
- Add in Roma® mussels, diced petite tomatoes, and west creek chicken stock. Simmer these ingredients on low heat until flavors combine.
- Add your Roma® fresh mozzarella cubes then stir until cheese melts into sauce. Adjust seasoning with salt and pepper if necessary.
- Plate each portion by equally distributing ½ lb. of Roma® mussels and Prince of Naples sauce per bowl.
- Garnish each bowl with Roma® grated parmesan and Peak® minced basil sprigs
Ingredients
- 1 lb Roma® Mussels, whole shell, 3 ea
- 4 tbsp Roma® extra virgin olive oil
- 9 ea Peak Fresh Produce® Garlic, Clove(s), sliced
- 1 ea Peak Fresh Produce® Onion(s), Yellow, sliced
- 4 sprigs ea Peak Fresh Produce® Basil, minced
- 4 oz Roma® Prosciutto, halved, diced
- 1/4 cup West Creek® Broth, Chicken
- 20 oz Roma® Diced Petite Pear in Puree
- 6 oz Roma® Cheese, Mozzarella, cubed
- 1/4 cup Roma® Cheese Grated, Parmesan
- to taste Roma® Red Pepper Flakes
- to taste Roma® Oregano
- to taste salt and pepper
Chef Anthony Palermo - Corporate Executive Chef/Brands Manager, Performance Foodservice - Metro New York
