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Chef Patrick Russ

Seven Lions
130 S. Michigan Avenue

Mussels with Avocado Cilantro Butter

Avocado Cilantro Butter

1 lb unsalted butter
1 ripe avocado
1/3 cup chopped cilantro
zest of one lime
juice of one lime

Temper butter until soft at room temperature. Add the peeled avocado, butter, cilantro, lime juice and lime zest to food processor or kitchen add with paddle attachment. Once all ingredients are incorporated, let chill in refrigerator.


1 Tbs canola oil
1 lb PEI mussels, cleaned
1/3 cup chopped spring onions
2-3 sliced garlic cloves
1/4 cup cooked and chopped bacon
1/3 cup fresh corn
a pinch of chili flakes
1/3 cup white wine
4 oz chicken stock
1 Tbs lemon juice
2 Tbs avocado cilantro butter

In a sauté pan, add canola oil and sweat the spring onions, garlic, corn, bacon and chili flakes for about 1 minute. Add mussels to the pan and deglaze with white wine and chicken stock. Cover until all mussels have opened. Remove the lid and add lemon juice and avocado butter.

Serve immediately