Mussel Toast
Charred Jimmy Nardello Peppers, Basil, Olive Oil, Grilled Sourdough
Chef Meredith Medoway of Vernick Food and Drink | Philadelphia
Adapted by StarChefs | January 2024
INGREDIENTS
Broth:
Yield: 3 quarts
150 grams olive oil
300 grams thinly sliced fennel
300 grams thinly sliced onion
180 grams thinly sliced celery
55 grams thinly sliced jalapeño
40 grams thinly sliced garlic
10 grams kosher salt
30 grams rosemary leaves
30 grams thyme leaves
5 bay leaves
500 grams white wine
10 pounds Prince Edward Island mussels
One 46-ounce can clam juice
Mussels:
Yield: 15 servings
¼ cup blended oil
1 red onion, thinly sliced
4 cloves garlic, thinly sliced
2 red finger chiles, thinly sliced
Basil stems
10 pounds Prince Edward Island mussels, rinsed and beards removed
2 cups white wine
Charred Peppers:
Jimmy Nardello peppers
Olive oil
Salt
To Assemble and Serve:
Yield: 1 serving
4 tablespoons butter
2 teaspoons lemon juice
Salt
1 slice sourdough
Olive oil
8 leaves basil, torn
METHOD
For the Broth:
In a saucepan over medium flame, heat oil. Add vegetables and salt. Cook until all vegetables are soft. Add herbs, wine, and mussels. Cover pan and cook until the mussels open. Add clam juice and 3 quarts water. Bring mixture to a boil. Reduce heat and let simmer 45 minutes. Strain broth into an airtight container, discarding mussels.
For the Mussels:
In a rondeau over medium-high flame, heat oil. Add onion, garlic, chiles, and basil stems. Cook 1 minute, stirring constantly. Add mussels and wine. Cover rondeau with lid and cook 3 minutes, or until mussels open. Strain, reserving mussels and cooking liquid separately. Remove mussels from the shells and discard shells.
For the Charred Peppers:
Heat and prepare a grill. In a bowl, lightly season peppers with olive oil and salt. Grill peppers until charred on all sides. Transfer peppers to a work surface and slice into ¼-inch pieces. Set aside.
To Assemble and Serve:
In a saucepan over medium heat, bring Broth and reserved Mussels cooking liquid to a boil. Cook until the liquid has reduced by half. Set aside. In a sauté pan over medium-high heat, bring 2 ounces reduced Broth mixture and butter to a boil. Reduce heat and let simmer 5 minutes, or until the mixture has thickened to desired consistency. Add 20 Mussels, lemon juice, desired amount of Charred Peppers, and salt. Cook 1 minute to warm through. Taste and adjust seasoning with salt and lemon juice. Prepare and heat a grill. Drizzle both sides of the bread with olive oil and salt. Grill until evenly charred on the outside, but still chewy on the inside. Place toast on a serving plate. Top with Mussels and desired amount of thickened Broth. Garnish with basil.
