A Lexington Visiting Pontonen Recipe
Cape Cod Mussels
For the second summer in a row, we're offering the Lexington family a taste of our world with our successful restaurant collaboration Lexington visiting Pontonen. If you can't make it this summer, you can enjoy our hits at home. Cook our heart-warming Cape Cod Mussels dish which will wow the lucky friends and family you share it with. The mussels are sumptuous and the sauce creamy and frothy as it should be. Enjoy it this weekend!
Serves two
Ingredients:
2 pounds (1kg) mussels (cleaned and debearded)
1 shallot
1 sprig of thyme
2 garlic cloves
0.85 cup (2 dl) white wine
1 tbsp cooking oil
Sauce:
Mussel broth
0.85 cup (2 dl) heavy cream
2 tbsp tarragon leaves and vinegar (tarragon leaves pickled in vinegar)
Bacon fat (reuse the leftover oil from frying bacon)
Salt
A splash of cold milk
Garnish:
1 fried, diced bacon
Ingredients:
2 pounds (1kg) mussels (cleaned and debearded)
1 shallot
1 sprig of thyme
2 garlic cloves
0.85 cup (2 dl) white wine
1 tbsp cooking oil
Sauce:
Mussel broth
0.85 cup (2 dl) heavy cream
2 tbsp tarragon leaves and vinegar (tarragon leaves pickled in vinegar)
Bacon fat (reuse the leftover oil from frying bacon)
Salt
A splash of cold milk
Garnish:
1 fried, diced bacon
Instructions:
In a colander in the sink, wash the mussels to get rid of any sand, mud or seaweed. Debeard the mussels by tugging the hair-like fibers toward the hinge of the mussel shell with your thumb and forefinger. You can also use a knife to gently scrape away the beard. Throw away any broken or chipped mussels.
Chop the shallot and garlic, and sauté them on a saucepan with thyme. Add the mussels and white wine, put the lid on the pan and cook until the mussels have opened. Strain the mussels from the broth and save the broth for the sauce you’ll be making. Check to see if you find mussels that haven’t opened and discard those.
Sauce:
Reduce the mussel broth to 1/3. Add the cream, tarragon & bacon fat and bring it boil. Mix smoothly with an immersion blender. Taste with salt. Place the cooked mussels in an ovenproof skillet, and let it sit on the grill for about 3 minutes. Add the milk to the sauce, and blend to a foam. Plate the mussels and spoon the sauce over them. Garnish with diced bacon
In a colander in the sink, wash the mussels to get rid of any sand, mud or seaweed. Debeard the mussels by tugging the hair-like fibers toward the hinge of the mussel shell with your thumb and forefinger. You can also use a knife to gently scrape away the beard. Throw away any broken or chipped mussels.
Chop the shallot and garlic, and sauté them on a saucepan with thyme. Add the mussels and white wine, put the lid on the pan and cook until the mussels have opened. Strain the mussels from the broth and save the broth for the sauce you’ll be making. Check to see if you find mussels that haven’t opened and discard those.
Sauce:
Reduce the mussel broth to 1/3. Add the cream, tarragon & bacon fat and bring it boil. Mix smoothly with an immersion blender. Taste with salt. Place the cooked mussels in an ovenproof skillet, and let it sit on the grill for about 3 minutes. Add the milk to the sauce, and blend to a foam. Plate the mussels and spoon the sauce over them. Garnish with diced bacon
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