Steamed Mussels in Chardonnay Broth

Steamed Mussels in Chardonnay Broth

Steamed Mussels in Chardonnay Broth

Directions

  1. Melt butter in sautoir add garlic, shallots, salt, and pepper. Cook for 1-2 minutes.
  2. Pour in wine and heavy cream. Add mussels and fresh herbs simmer until shells open.
  3. 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.

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