Weekdays 10a/9c
  • Showtimes
Share
Mussels with Kaffir Lime Cream

Mussels with Kaffir Lime Cream

Executive chef Nick Liberato of "The Venice Whaler" is preparing a seafood favorite.
Ingredients
  • Fresh PEI Mussels 2 1/2 lbs
  • Bay Leaf 4 leaves
  • Red Chili Flakes 1 tbls
  • Kaffir Lime Leaves 10 leaves (1/8 lb)
  • Heavy Cream 1 gallon
  • Shallots (Sliced) 4 shallots
  • Fennel (Sliced) (Reserve Tops!) 2 heads
  • Garlic (Chopped) 1 head
  • Fennel Pollen 1 oz
  • Dijon Mustard (Smooth) (Not Grainy) 4 tbls
  • Grapeseed Oil 16 oz
  • Sour Dough(1/4 In Slice/Grilled) 1 loaf
  • Parsley (Chopped) 1 bunch


Directions

1) Add oil to hot pot

2) Add sliced shallots, fennel, garlic, & bay leaf

3) Add mussels

4) Add 1tbls Dijon mustard

5) Toss in pan

6) Add Kaffir cream & cover with lid

7) Steam

8) Plate & top with fresh fennel fronds & fennel pollen

Get more information about this episode >>

Check out more delicious recipes at the Home & Family Pinterest Page

The Latest Recipes