Friday, January 14, 2011

Mussel Jim

Jim Davis, head chef at Stonehurst Manor in North Conway appears annually at 'Meet the Chefs', a May event part of the Northern New England Home, Garden, and Flower Show in Fryeburg, Maine.
His specialty, and my favorite, is Bang's Island Mussels flash-broiled in my portable brick oven. In less than an hour, he turns out enough of these delicacies to feed a hundred people.
Jim and I will be cooking again at the May show. (May 13, 14, 15, 2011)
Here's his recipe (thanks Jim)

Bang’s Island” Mussels
with Tomatoes, Basil and White Wine

2# Bang’s Island Mussels
(or Prince Edward Island Mussels)
1cup Grape Tomatoes
2oz. Fresh Basil
TT Chopped Garlic
½ c. White Wine
TT Salt and Pepper
2 tbl. Whole Butter
Olive Oil


Heat sauté pan and add oil. Add Garlic and allow to become aromatic, without burning. Add Mussels and toss in oil, the heat should instantly make some of the mussels’ pop open. When most of the mussels have opened, add tomatoes and season with salt and pepper. Deglaze pan with wine and allow the rest of the mussels to open. Add Basil, and butter, stirring slightly to allow the butter to whisk into the broth. Serve immediately.

Note: discard any unopened mussels, do not eat them.

Serve with some grilled foccacia or sour dough bread.

No comments:

Post a Comment