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Byron is in Cayucos, CA, learning about abalone, meeting up with Chef Jensen Lorenzen of The Cass House Inn, and making steamed mussels.
1 pound Mussels
2 cups dry cider
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon garlic
1 tablespoon shallots
1 teaspoon lemon zest
1/2 lemon - juiced
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 teaspoon chili flakes
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 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.
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