I don't know if I've ever posted this recipe, but if I haven't, you all have missed out on a really good dish. We love this. This was part of the 'Seafood' dinner.
Cameon's PENN COVE MUSSELS with BALSAMIC CREAM & BACON
1 pound Penn cove mussels (or whatever mussels are available) -- debearded & cleaned
1 T. shallots -- chopped
1 T. garlic -- chopped
2 T. bacon -- chopped
1/3 cup tomatoes - seeded and diced
1/4 cup white wine
2/3 C heavy cream
3 T. balsamic vinegar
1 T. basil -- fresh
In a sauté pan sauté the bacon, shallot, & garlic until the shallots begin to look translucent. Add the mussels and toss with the shallots and bacon.
Deglaze the pan with 1/4 cup of white wine; add the cream, basil and balsamic vinegar;
Cover the pan and reduce the cream sauce until the mussels are opened. Once the sauce reduced, sprinkle the diced tomatoes over and serve at once in the same pan or transfer to a large bowl.
Any leftovers you may have are wonderful over pasta.
NOTES : TO PREPARE MUSSELS:
Using a clam knife, scrape any barnacle from the shells.
Remove the beard-like strands.
Place the mussels in a bucket & cover w/cool fresh water by about 2".
Agitate the mussels w/your hand in a washing machine motion.
Drain and discard the water.
Repeat several times until the water becomes clear.
Drain again and keep the mussels cool until ready to cook.
Description:
"I first tasted this appetizer during a trip to Seattle area in January of 2001 and after tasting Chef Cameon Orel's mussels, we made two more visits to the Yarrow Bay Beach Café, during the same trip. Chef Cameon graciously shared her recipe."
Cameon's PENN COVE MUSSELS with BALSAMIC CREAM & BACON
1 pound Penn cove mussels (or whatever mussels are available) -- debearded & cleaned
1 T. shallots -- chopped
1 T. garlic -- chopped
2 T. bacon -- chopped
1/3 cup tomatoes - seeded and diced
1/4 cup white wine
2/3 C heavy cream
3 T. balsamic vinegar
1 T. basil -- fresh
In a sauté pan sauté the bacon, shallot, & garlic until the shallots begin to look translucent. Add the mussels and toss with the shallots and bacon.
Deglaze the pan with 1/4 cup of white wine; add the cream, basil and balsamic vinegar;
Cover the pan and reduce the cream sauce until the mussels are opened. Once the sauce reduced, sprinkle the diced tomatoes over and serve at once in the same pan or transfer to a large bowl.
Any leftovers you may have are wonderful over pasta.
NOTES : TO PREPARE MUSSELS:
Using a clam knife, scrape any barnacle from the shells.
Remove the beard-like strands.
Place the mussels in a bucket & cover w/cool fresh water by about 2".
Agitate the mussels w/your hand in a washing machine motion.
Drain and discard the water.
Repeat several times until the water becomes clear.
Drain again and keep the mussels cool until ready to cook.
Description:
"I first tasted this appetizer during a trip to Seattle area in January of 2001 and after tasting Chef Cameon Orel's mussels, we made two more visits to the Yarrow Bay Beach Café, during the same trip. Chef Cameon graciously shared her recipe."
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com