Tom Van Lente (CMN ’05), executive chef at Two Restaurant and Bar, knows his way around a kitchen better than most. Van Lente took time out of his busy schedule to teach the DePaul community how to make mussels. Master this simple dish and impress family and friends with your cooking prowess.
Update: On Nov. 5, Two Restaurant and Bar was named to the Michelin Guide’s list of 2015 Bib Gourmands. Recipients of this designation are considered to be among the top restaurants for quality and value. This is Two’s first time on the list.
1 pound fresh Prince Edward Island mussels
1 cup apple cider
2 ounces pea shoots
1 tbsp green garlic
1 shaved radish
1 tsp fresh thyme leaves
½ ounce lemon zest
1 TBSP butter
1 ounce canola oil
1) Mince the shallot, green garlic, jalapeno and radish.
2) Heat canola oil in large skillet over medium-low heat. Add the shallot, green garlic, jalapeno, radish, salt and pepper. Sauté for one minute.
3) Increase heat to high and add mussels. Add a pinch of salt and mix ingredients. Add cider and cover the pan. Steam for 1-2 minutes.
4) Keeping the cider mixture in the pan, remove mussels from heat and transfer to bowl.
5) Add butter, fresh thyme leaves and pea shoots to the broth.
6) Once the broth thickens, pour over mussels. Garnish with raw radish and lemon zest.