Thursday, October 4, 2012

Jim's Brick Oven Mussels

At long last, the spring blockbuster movie of Jim Davis, chef at Stonehurst Manor  preparing his now-famous 'Bang's Island Mussels in a portable brick oven that I bring to the Northern New England Home, Flower, and Garden Show every May.

Jim brought mussels and ingredients to my house the first time I fired up my original oven and I've been a fan ever since. Thanks Jim.

Bang’s Island” Mussels
with Tomatoes, Basil and White Wine (or in this case fine beer or ale)

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.

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