7350 Pine Creek Road, 598-8667, margaritaatpinecreek.com
¼ c. pancetta, small diced
1 tbsp. olive oil
2 tbsp. shallots, minced
2 tbsp. garlic, minced
¼ c. shredded carrots
1 tbsp. Dijon mustard
1 tbsp. whole grain mustard
¼ c. dry sherry¼ c. Bristol Brewing Co. Beehive Honey Wheat
½ c. shredded brussels sprouts
1 lb. PEI black mussels
¼ c. heavy cream
salt and pepper to taste
bread of choice, grilled to toast-points
In a large skillet, sauté pancetta in olive oil on medium heat until rendered. Turn up heat to medium-high and add shallots and garlic, and sauté for 1 minute. Add mustards, carrots, half of the brussels sprouts, mussels, sherry and beer. Cover and simmer until the mussels open, then add cream and simmer for 1 minute. Season with pepper; salt may not be needed. Stir in the second half of the brussels sprouts (for crisp texture) and serve in a large bowl with grilled toast of your choice.
Chef Ben was sifting through the El Farol cookbook for ideas and came across the mejillones con jamón recipe that translates to "Mussels with Cream, Mustard, Carrots and Serrano Ham." Substituting pancetta and adding brussels and beer to the dish brings an autumn feel. We serve this dish a couple of times each year during the autumn and early winter months.
— Submitted by chef Ben Miles
They look delish! I can't wait to have one.. congratulations guys!
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