Ocean Blue's Mussels

Serving Size: 10


  • 1.33 tsp chili flakes
  • 2 onion, julienne finely
  • 2 garlic, finely sliced
  • 7 Pound mussels, PEI, cleaned
  • 26.5 Ounce shredded chicken leg confit (see recipe below)
  • 4.5 cup dry white wine
  • 3 cup coconut milk
  • 5 Ounce butter
  • 7 Ounce pickled chilies (see recipe below)
  • 0.67 cup cilantro leaves, picked
  • 0.67 cup small basil leaves or micro basil, picked
  • pieces of Rouille toast (see recipe below)
  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

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

Yield: 7 ounces chilies

Rouille Toast

  • slices, baguette, 6” in length on a bias
  • olive oil, as needed
  • 3 egg yolks
  • 5 Tbsp Dijon mustard
  • 4.25 Ounce piquillo peppers
  • 0.25 cup lime juice
  • 1 garlic clove
  • 1 cup olive oil
  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

  • 7 chicken leg
  • duck fat, as needed
  • thyme sprigs
  • 2 heads, garlic, split crosswise
  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