food

Cayucos Steamed Mussels

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

food

Cayucos Steamed Mussels

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

Supplies

  • 1 tablespoon shallots
  • 1 teaspoon garlic
  • 1 tablespoon chopped parsley
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil
  • 1 cup dry cider
  • 2 tablespoons butter
  • 1 teaspoon red chili flakes
  • 1 pound mussels
  • 1 baguette

Steps

  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 (or other cider brand).
  6. Add butter and let it all reduce for about 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.
  10. Serve with sliced baguette.