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Byron is in Cayucos, CA learning about Abalone, meeting up with Chef Jensen Lorenzen of The Cass House Inn, and making Steamed Mussels.

Steamed Mussels

Ingredients

  • 1 pound Mussels

  • 2 cups dry cider

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • 1 teaspoon garlic

  • 1 tablespoon shallots

  • 1 teaspoon lemon zest

  • 1/2 lemon - juiced

  • 1 tablespoon chopped parsley

  • 1 tablespoon chopped tarragon

  • 1 teaspoon chili flakes

Instructions

  1. Mince shallots and garlic

  2. Chop parsley and zest lemon - set aside

  3. Add olive to a warm pan

  4. Add shallots and garlic, and let them sweat

  5. Add Cidre

  6. Add butter and let it all reduce for ~ 15 minutes

  7. Sprinkle in Chili Flakes

  8. After your broth has reduced, add your mussels for around a minute, or until they've popped open.

  9. Right before serving, add your lemon zest and parsley and stir to incorporate.

Steamed Mussels
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