Ocean Blue's Mussels

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Serving size:10
Ocean Blue's Mussels

Mussels

  • 11/3 tsp chili flakes
  • 10 pieces of Rouille toast (see recipe below)
  • 2/3 cup small basil leaves or micro basil, picked
  • 2/3 cup cilantro leaves, picked
  • 7 oz pickled chilies (see recipe below)
  • 5 oz butter
  • 3 cup coconut milk
  • 41/2 cup dry white wine
  • 261/2 oz shredded chicken leg confit (see recipe below)
  • 7 lb mussels, PEI, cleaned
  • 2 garlic, finely sliced
  • 2 onion, julienne finely
  1. Combine the chili flakes, onion, garlic, and olive oil.
  2. Toast the aromatics until soft.
  3. Add the mussels, chicken confit, white wine, butter, and coconut milk in a large pan enough to fit them in one layer.
  4. Bring the broth to a boil and constantly stir the mussels until they open on their own, slowly.
  5. Place in bowls and garnish with remaining ingredients

    Pickled Chilies

    • 1/2 cup granulated sugar
    • 1/4 cup water
    • 1 cup white wine vinegar
    • 7 oz fresno chilies, sliced thinly crosswise into rounds
    1. Bring all ingredients up to a boil and cool.

    Yield: 7 ounces chilies

      Rouille Toast

      • 1 cup olive oil
      • 1 garlic clove
      • 1/4 cup lime juice
      • 41/4 oz piquillo peppers
      • 5 tbsp Dijon mustard
      • 3 egg yolks
      • olive oil, as needed
      • 10 slices, baguette, 6” in length on a bias
      1. Preheat grill to high heat. Brush the toasts liberally with olive oil and season. Grill on both sides until the bread is firm and has achieved a subtle char. Drain on paper towels and store at room temperature.
      2. In a food processor, combine the egg yolks, Dijon mustard, peppers, lime juice, garlic, and emulsify the oil into the mixture. Season with salt and fresh cracked pepper.
      3. Spread the rouille onto the toast and serve

      Yield: 10 pieces toast

        Chicken Confit

        • 2 heads, garlic, split crosswise
        • 10 thyme sprigs
        • duck fat, as needed
        • 7 chicken leg
        1. Preheat oven to 275F if using convection or 300F if using still oven.
        2. Combine the ingredients and enough duck fat to cover by 1”.
        3. Place in oven, covered with foil, and cook until the chicken legs fall off the bone. This will take between 4-6 hours.
        4. Cool and shred the chicken leg meat, discarding the skin, bones, and cartilage.

        Yield: 26.5 ounces