Chef Showcase: Burgundy Harvest Mussels
By: Laura Hartog
Updated: August 24, 2012
Chef Joby returns to the Central PA Live kitchen to share his recipe for Burgundy Harvest Mussels! If you like seafood, visit Chef Joby this weekend at "The Bistro Village Green at The Village at Morrison's Cove" for his extensive seafood buffet this weekend! Enjoy mussels, fish, seafood bisque, crab legs, crab cakes, shrimp cocktail, scalloped potatoes, green beans and much more!
Swashbuckler's Dinner
(featuring their Seafood Buffet)
August 24th, 2012 4 p.m. - 8 p.m.
For questions or to make reservations for The Bistro, please call:
814-793-5234
Or, visit their website:
http://www.villageatmorrisonscove.org/Updated_Website_Pages/TheVillageGreen-TheBistro.html
Join The Bistro's mailing list:
Chef Joby's Recipe for "BURGUNDY HARVEST MUSSELS":
3 strips of bacon, chopped
2 T bacon fat
C onion - chopped
1 medium apple - chopped
1 t cinnamon
1/8 t nutmeg
3 T Burgundy red wine
1 C heavy cream
8 - 10 mussels, cleaned, rinsed, and debearded
Method:
Place bacon, onion, apple and bacon fat in a medium saute pan. Saute over medium to low heat until the bacon is crisped and the onion is translucent. Add the apple and spices, and saute 1 min.. Add the Burgundy red wine and stir to de-glaze the pan, then immediately add the cream and mussels. Continue cooking until almost a boil. Serve hot over pasta, rice, or as it is. A good crusted bread is great for dipping in this to sop up the sauce. Enjoy!
