Basil & Cherry Tomato Mussels
Basil & Cherry-Tomato Mediterranean Mussels
(Courtesy of Chef Daisley Gordon)
Chef Daisley Gordon of Campagne and Café Campagne in Seattle, shares this easy mussel dish using simple ingredients to bring out the most flavor.
INGREDIENTS:
1 T olive oil
½ teaspoon shallots, minced
½ teaspoon garlic, minced
½ cup English cucumber ½ moons (peeled, split, seeded & sliced)
½ lb Taylor Shellfish Mediterranean mussels, cleaned
1 oz white wine
½ cup cherry tomatoes, ½‘s
2 T basil puree
1 T whole butter
Lemon juice TT
Sea salt
Fresh ground black pepper
INSTRUCTIONS:
Heat medium sauté pan.
Add olive oil and heat until it ripples.
Add shallots, garlic and cucumber and sauté until aromatic.
Add mussels and toss to get evenly coated.
Season with salt and pepper, deglaze with white wine and cover pan to steam.
Once mussels are open, Add tomatoes, basil puree and whole butter all at once and combine well over the heat to make a creamy green emulsion.
Adjust the sauce with lemon juice and more salt and pepper if needed.
Transfer to bowl and make sure there is plenty of visible garnish sitting on top of the mussels.
BON APPETIT!
