Narragansett Bay Mussels
Chef Andy McWilliams / Bristol Oyster Bar
Narragansett Bay Mussels:
Roasted garlic/shallots/Albarino wine/house smoked tomato/
tarragon/toasted Vienna Bakery ciabatta
Yield: One portion, or a sharing size portion for two
• 3 tbsp. roasted garlic cloves
• 1/4 cup sliced shallots
• 1.5 cups Albarino wine
• 3 tbsp. house smoked tomatoes
• 3 tbsp. chopped tarragon
• 1 piece of Vienna Bakery ciabatta (cut on a bias)
• 1/2 cup California extra virgin olive oil
• Approximately 24 white water mussels, depending on size
• 2 tbsp. Cabot unsalted butter
• salt and pepper to taste
• In a large sauté pan, add the olive oil on a medium high heat.
• Add the shallots in and sauté on medium high heat until shallots are caramelized.
• Add the smoked tomatoes and the roasted garlic. Sauté all 3 for another 15-20 seconds.
• Add the mussels and toss them together a few times.
• Deglaze with the Albarino wine and put another pan upside down to act as a lid and steam the mussels for about 2 minutes.
• Once all the shells are opened, remove the lid and reduce the liquid by half
• Add the butter and the tarragon. Allow for broth to meld together, and season with salt and pepper to taste.
• For the ciabatta, simply season both sides with olive oil, salt and pepper, then grill on both sides until grill marks are made.
• Serve the mussels and broth in a medium sized bowl, and garnish with the grilled bread on top of the mussels. Ensure some shallots and tomatoes are seen on the top and middle of the dish.