|Sautéed Wild Maine Mussels|
|"Say goodbye to your traditional mussels cooked in white wine or marinara.
These delicacies are simmered with fresh corn relish and a dash of Pernod for an irresistible flavor."|
PREP 20 MINS
COOK 10 MINS
SERVES 1-2 ADULTS|
30mins (average time)
For the freshest mussels available try www.jpshellfish.com. They supply a variety of mussels including: Blue Hill Bay Rope-Grown, Frozen PEI, Wild Blue, Prince Edward Sound, and Swan's Island.
1/4 cup Corn
1 tsp. Butter
1 tbsp. Diced Red Onions
1/2 tsp. Chopped Garlic
1 tbsp. Diced Red Peppers
1 tbsp. Diced Green Peppers
3 tsp. Sugar
1 tsp. Rice Vinegar
1 tsp. White Wine
1 tbsp. Canola Oil
1 lb. Maine Blue Mussels
1 tbsp. Chopped Garlic
1/4 cup Corn Relish
1 tbsp. Chopped Bacon
1/2 cup Clam Chowder
1/4 cup Pernod
(a licorice liquor that can be purchased at your local liquor store)
2 each Garlic Bread Slices
1 tsp. Chopped Parsley
Top row from left: Rinse mussels with VERY cold water to clean; add chopped bacon for a smokey flavor;
sweet corn relish with mussels sautéed in canola oil.
Bottom row from left: Once mussels are opened add clam chowder and toss until well combined; finish the dish with an Anise-flavored Pernod liquor. WARNING - very flammable - remove from stove to add Pernod; it will flame when it's returned to the fire; toss all ingredients until well combined and sprinkle with chopped parsley - Enjoy!
1. Bake corn in preheated 375° oven for 4 minutes; set aside.
2. Heat butter; sauté onions and garlic until onions are translucent.
3. Add peppers and heat. Peppers should still have bright color and crunch.
4. In a microwave-safe bowl, heat sugar, vinegar, and white wine for 30 seconds; add ingredients to the sauté pan.
5. Remove from heat.
6. Fold in corn gently to syrup mixture.
7. Set aside.
1. In a sauté pan over medium-high heat, place 1/2 oz. of canola oil in the pan.
2. Add the mussels and cover with another sauté pan; steam the mussels for 1 minute. Carefully remove lid from pan - mussels should be half-opened.
3. Add the chopped garlic, corn relish, and chopped bacon; sauté for 1 minute.
4. Add the clam chowder to the saué pan and toss until well combined, heating throughout.
5. Add the Pernod and toss to combine all flavors.
6. Once heated thoroughly, place in a pasta bowl and add garlic bread on either side.
7. Top off with chopped parsley and serve.
Curran Greanche Blanc 2012
This wine pairs well with salads, seafood, grilled vegetables, various cheeses, and shines as a summer apertitif.
The Grenache Blanc has notes of pear, white peach and melon, with hints of white flowers and lemon zest. It is bone dry, with a medium body, crisp acidity, and well-balanced tannins.
The combination of crispness and lushness is tantalizing.
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