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Inspirations
You might called them recipes; we refer to them as inspiration.
They may have started as a conversation over coffee; they wound
up being documented in the form of a recipe or more interestingly,
a technique. While the former is straightforward list of steps
that results in a singular product, the latter is an approach
that can be varied and can act as a foundation for future products.
Steamed Mussels
This is one of our most popular appetizers and you should try
it before the season is over. We really prefer PEI’s (Mussels
from Prince Edward Island).
Suggested Equipment:
Measuring spoons
Measuring cups
Small cutting surface
Sharp knife
Large Sauté Skillet with Cover
Ingredients:
3 Medium Shallots, sliced thin
1Tbsp Chopped Fresh Basil
1 c Dry White Wine
1 c Dry Vermouth
2 Tsp Pernod
1 Stick Lightly Salted Butter
1 1/2 lb Mussels
Method:
• Sautee shallots in 2 Tbsp butter for about one minute
• Add wine and vermouth and reduce by half
• Add the mussels, basil and Pernod and cover
• When the mussels are half open, add remaining butter and
continue steaming
• When mussels are fully open and still plump, divide the
mussels into four bowls for serving discarding any that have
not opened. It’s best to use a slotted spoon and then pour
the sauce from the sauté pan over each portion.
This recipe will yield four appetizer portions of mussels.
Be sure to serve a nice baguette or your favorite bread to gather
up all of the sauce.
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The Egremont Inn
10 Old Sheffield Rd.
P.O. Box 418
S. Egremont, MA. 01258
Telephone: (413)-528-2111
dining@egremontinnrestaurant.com
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