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In this episode of Coastal, Byron is in Cayucos, CA learning about Abalone, meeting up with Chef Jensen Lorenzen of The Cass House Inn, and making Steamed Mussels. FULL RECIPE BELOW
Special Thanks:
Cass House: http://casshouseinn.com/
Ocean Rose Abalone Farm: http://www.abalonefarm.com/
Check out our sponsor – http://www.stellaartois.com/cidre
Check out Byron’s Channel:
http://www.youtube.com/user/ByronTalbott
STEAMED MUSSELS RECIPE
INGREDIENTS:
1lb Mussels
2 cups dry cider
2 tbsp olive oil
2 tbsp butter
1 tsp garlic
1 tbsp shallots
1 tsp lemon zest
½ lemon – juiced
1 tbsp chopped parsley
1 tbsp chopped tarragon
1 tsp chili flakes
PROCESS:
-Mince shallots and garlic
-Chop parsley and zest lemon – set aside
-Add olive to a warm pan
-Add shallots and garlic, and let them sweat
-Add Cidre
-Add butter and let it all reduce for ~ 15 minutes
-Sprinkle in Chili Flakes
-After your broth has reduced, add your mussels for around a minute, or until they’ve popped open.
-Right before serving, add your lemon zest and parsley and stir to incorporate.
Optional:
Toast baguette
Credits:
Director: Eric Slatkin
Producer: Emily Mraz
DP’s: Adam Ducharme / Chris Low
Sound: Justin Gay
Production Coordinator: Gwyn Frank
Associate Production Coordinator: James Navaira
PA’s – Luke Arreguin and Jamie Dore
Food Stylist – Kevin Van – http://thediningsociety.tumblr.com/