Recipes

MUSSELS – 16oz

Allergens:

milk, mollusks, shellfish, sulphites, wheat

HACCP rules:

CCP 1: Cooking, Food Preparation & Service Handling

Prep Time:

Yield

Shelf Life

1 tbspevooMUSSELS – 16oz
3 ozCalabrian Sausage – PreprecipeMUSSELS – 16oz
1/4 ozGarlic – SlicedrecipeMUSSELS – 16oz
1/8 tspS&P MixrecipeMUSSELS – 16oz
1 lbpei musselswashedcleaned
6 flozwhite wineMUSSELS – 16oz
8 piecesfresh basil3/4″ piecestorn
2 ozunsalted butter1″ pieces
1/3 eachBread – Baguette – Par Bakedrecipehalvedbias cut6″ pieces
1 tbspevooMUSSELS – 16oz
1/8 tspS&P MixrecipeMUSSELS – 16oz
2 wedgeLemons – Wedgesrecipejuiced
5 leavesfresh basilsmall leaves

1
Heat EVOO in a large sauté pan over medium- high heat. Once the pan is hot add Calabrian Sausage and use a spatula to break it up into 1/4" pieces.
2
Let the meat brown for about 2 minutes and add sliced garlic and S&P stirring occasionally; cook for an additional minute or until garlic is fragrant and slightly soft and the sausage is brown and crispy.
3
Turn up the heat to high and add in mussels, white wine, and first portion of basil. Simmer until mussels begin to open.
4
Once mussels begin to open, add butter and continue cooking until butter has fully emulsified into the liquid and mussels have fully opened.
5
While mussels are cooking, drizzle EVOO over baguette halves and season with S&P mix. Grill until bread is warm, toasted and has achieved grill marks.
6
Turn off heat from saute pan with mussels and squeeze fresh lemon juice over all the mussels. Taste and adjust seasoning of broth as needed.
7
To plate: Transfer mussels to a bowl and garnish with basil leaves as shown in photo. Tuck freshly-grilled bread into side of mussels as shown in photo.

* To Clean the Mussels, grasp the mussel firmly on the hinge side and with your other hand pull the beard towards the lips of the mussel shell. Mussels should be scrubbed and rinsed under cold water. * Live Mussel care: After cleaning, place the mussels in a perforated pan set over a deeper storage pan. Cover with a wet towel and place ice on top. There should be sufficient space below the perforated pan so that when the ice melts, the mussels don’t drown in deoxygenated water. Discard any mussels that have opened and do not close when tapped. *Maintain that the shellfish tags are stored in the product. Check with local health department on record keeping requirements.

Description

Serving Size

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