Steamed Mussels in Chardonnay Broth
Directions
- Melt butter in sautoir add garlic, shallots, salt, and pepper. Cook for 1-2 minutes.
- Pour in wine and heavy cream. Add mussels and fresh herbs simmer until shells open.
- Portion into two bowls and serve.
Ingredients
- 2 lbs Empire's Treasure® Mussels
- 3 cups chardonnay
- 2 tbsp Roma® minced garlic
- 1/4 cup Peak Fresh Produce® Shallot(s), small diced
- 2 tbsp Peak Fresh Produce® Basil
- 1 tbsp Peak Fresh Produce® Oregano, chopped
- 1 tsp Peak Fresh Produce® Thyme, Fresh, chopped
- 1/2 cup Peak Fresh Produce® Onion(s), Green, chopped
- 1 cup Nature's Best Dairy® Cream, Heavy
- 3 tbsp Nature's Best Dairy® Butter, Unsalted
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Magellan® Black Pepper, ground
- 4 slices ea Heritage Ovens® Ciabatta bread, grilled for garnish and dipping
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
