Steamed
Fox Island Mussels with
Chorizo Sausage & Green Sauce
By Chef Bradley
Ogden, Lark Creek Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Made
with:
Fox Island Mussels
Ingredients:
2 lbs. Mussels
1 tbls. Olive Ooil
Chorizo Sausage (sliced 1" thick)
1tbls. Garlic (minced)
1 cup Shallots (thinly sliced)
1 cup Sweet and Hot Peppers (julienned)
1 cup White Wine
1 cup Thai Basil (chopped)
1 cup Cilantro (chopped)
1 cup- Coconut Milk
TT Kosher Salt
TT Fresh Ground Black Pepper
Procedure:
1. Mix vUsing a stainless steel
large 12 inch wide saucepan (heavy duty), place
over a very hot burner, add the olive oil and
heat until hot. Add the cleaned mussels, cover
and steam. You may need to add 1 or 2 ounces
of white wine. This shouldn't take more than
2 minutes to cook. Arrange the cooked mussels
in 2 large soup plates.
2.
Place the pan back on the burner, Add the sausage
and lightly brown. Stir in the garlic, shallots
and pepers, and saute in one minute. Remove
and sprinkle evenly over the mussels.
3.
Place the pan back on the burner, add the white
wine and bring to a boil. Add the herbs and
coconut milk. Reduce until it thickens sllightly.
Adjust seasoning with salt and pepper. Finish
by lacing the green sauce over the mussels.
Serve with grilled baguette.
Other
Great Fusion Recipes:
Balsamic
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IL.
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Steamed
Fox Island Mussels with Chorizo Sausage
& Green Sauce
By Chef Bradley Ogden, Lark Creek
Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
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