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RECIPE: Belford’s Icy Blue Mussels

Impress your dinner guests with a Savannah seafood recipe! Keep reading for special access to Belford’s Seafood and Steaks’ recipe for Icy Blue Mussels.

Photo Courtesy of Belford's Savannah Seafood & Steaks

Photo Courtesy of Belford’s Savannah Seafood & Steaks

Ingredients:

3 Pounds Prince Edward Island Mussels, Cleaned and Beard Removed

2 Tablespoons Minced Garlic

1 Tablespoon Red Pepper Flakes

1 1/2 cups Small Diced Roma Tomato

1 cup Julienne Fennel

1 Tablespoon Capers

2 oz. Lemon Juice

3 oz. White Wine

3 oz. Vegetable Stock

2 Tablespoons Whole Butter

1 Tablespoon Parsley

1 oz. Canola Oil

To Taste Salt & Pepper

 

Photo Courtesy of Belford's Savannah Seafood & Steaks

Photo Courtesy of Belford’s Savannah Seafood & Steaks

INSTRUCTIONS:

Heat oil in a large sautée pan, add fennel, capers, diced tomato, garlic, red pepper flakes, salt and pepper

Cook until fennel starts to soften, add mussels, deglaze with lemon juice, white wine and vegetable stock

Simmer until mussels open

Remove mussels from pan

Return sauce to stove

Add butter and parsley and emulsify by swirling in the pan

Taste sauce & adjust seasoning if necessary

Pour sauce and vegetable mix over mussels

Garnish with crostini or serve with crusty bread

 

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