Lunchbreak: Bloody mussels from Twisted Spoke

Twisted Spoke
501 N. Ogden Ave
Chicago
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Bloody Mussels

Ingredients:
1 1/2 pounds mussels, beards removed
1 cup Twisted Spoke Bloody Mix
1 cup high acid white wine (Anjos Vinho Verde)
1/4 cup onions, finely diced
1/4 cup carrots, finely diced
1/4 cup celery, finely diced
2 Tablespoons garlic, minced
1 Tablespoon chopped parsley
2 ounces unsalted butter
4 ounces thick sliced bacon cut in lardons
1 crusty baguette

Directions:
Sautee bacon until crispy and it has render its fat. Remove bacon from pan, leave fat. Add onions, carrots, celery — sauté until they soften and start to brown. Deglaze with cup of Anjos Vinho Verde. Add garlic. Simmer until wine is reduced in half. Add bloody mix, bring to a boil. Add mussels, bring to a boil. When all of the mussels are open, use a slotted spoon to remove from the pan, place them in a hot serving dish while the sauce continues to reduce about 2 or 3 more minutes of boiling. Turn off the heat, stir in butter. Pour over mussels. Garnish with parsley
Serve with plenty of warm crusty bread to mop up the sauce.


Filed in: Lunchbreak, News

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