Mussels Cooked in Clamato Broth

Mussels with White Wine Sauce

Mussels Cooked in Clamato Broth by Chef Thomas Borelli, Jack Dusty - Serves 4


1 pound P.E.I. Mussels

1 oz Garlic, chopped fine

2 oz Shallots, chopped fine

1 cup White wine

2 cup Clamato

2 oz Pickled tomato

1 Tbs Parsley , Rough Chopped

2 Tbs Butter TT Salt

4 each Grilled Baguette

In a hot pan add the mussels, garlic, and shallots. Sautee for 1 minutes and deglaze with the wine and cover. Reduce wine by half and then add the clamato. Reduce the clamato by half and then add the pickled tomato and butter and toss together. Finish with salt parsley. Serve with a grilled baguette.

Pickled Tomato

1 pint Heirloom Cherry Tomato

2 Cups Water

1 Cup Rice wine vinegar

2 Sprigs Thyme

2 Sprigs Basil

¼ cup Sugar

2 Tbs Salt

Cut the tomatoes in half. Bring all ingredients to a boil except the tomato. Boil for 15 minute and then pour over the tomatoes and cool down.

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