Steven Martin
Yield, 4 Servings
- olive oil
- 8 oz. pancetta, large julienne
- 1 bh. broccoli rabe, rough chop
- 1/2 hd. radicchio, julienne
- 4 tsp. minced garlic
- 2 tsp. crushed red pepper flakes
- 60 Whitewater Mussels
- 4oz. chicken stock
- 4 tblsp. butter
- 12 large leaves, basil, chiffonade salt and pepper
Method Sauté the pancetta in olive oil. Add broccoli rabe, radicchio, garlic and red pepper flakes. Sauté for three minutes. Add the mussels, deglaze the pan with white wine, then add the chicken stock. Cover the mussels and steam until opened. Season and mount the dish with butter. Finish with basil and serve.