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Belgian Style Mussel Broth | Great Performances


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Belgian Style Mussel Broth
by Brandon Dickerson, Sous Chef at Dizzy's Club Coca-Cola


1 lb mussels

15g grape seed oil

50g shallot, sliced

80g shallot, minced

80g garlic, minced

1 pint white wine 

2 quarts heavy cream

5 sprigs thyme

5 sprigs rosemary

50g parsley, roughly chopped

Salt and pepper, to taste


1) Add oil to a pot and sweat garlic and shallots until opaque.

2) Deglaze with white wine and reduce by half or until alcohol is cooked off.

3) Add 2 quarts heavy cream with thyme and rosemary.

4) Let broth stew for 30 minutes. Season to taste with salt and pepper, then strain.

5) In a hot pan add sliced shallot and mussels and deglaze with broth. Finish with chopped parsley and serve.

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