David Neufeld builds authentic brick ovens much like those used for centuries all over the world. Custom designed to compliment both the entertaining environment and the cook's propensities, these ovens hold heat for up to three days on one firing with a small quantity of wood. Visit his website at: www.truebrickovens.com
Thursday, October 4, 2012
Jim's Brick Oven Mussels
At long last, the spring blockbuster movie of Jim Davis, chef at Stonehurst Manor www.stonehurstmanor.com/ 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. www.homegardenflowershow.com/
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.
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
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.