Pan Roasted Mussels, Paloma Rosas, and Watermelon Crushes with SoDel Concepts
We’re making dinner and drinks in the DelmarvaLife kitchen!
Corporate Chef, Ronnie Burkle, of SoDel Concepts joins us in the kitchen to make pan roasted mussels, served with grilled rustic bread. However, you can’t have a great meal without a great drink in your hand, which is why the Director of Operations at Matt’s Fish Camp, Kris Medford, shows us how to make a delicious and refreshing Paloma Rosa. And since summer is right around the corner, we’re making a delicious watermelon crush.
Pan Roasted Mussels
1 lb fresh mussels
¼ c. Cooked chopped bacon
1 t. Whole grain mustard
1 c. Heavy cream
2 t. Fresh chopped parsley
¼ c. Vidalia onion
¼ c. Celery
1t. Roasted garlic
Directions: In a pan, saute onion, celery & garlic on medium high heat. Add the cream, mustard, mussels & bacon to the pan.
Cover the pan and cook for 2 minutes, until the mussels open. Add fresh parsley & season with salt & pepper.
Serve with grilled rustic bread.
Patron Silver 1.5 ounces
Cointreau .75 ounces
Ruby Red Grapefruit juice 1 ounce
Sparkling wine 2 ounces
Directions: Combine Patron, triple sec, and grapefruit juice in shaker, shake until cold. Pour sparkling wine in martini glass and strain contents of shaker into glass. Garnish with thin grapefruit peel.