Pan Roasted Mussels
12 Live Meditteranean Mussels, debearded
2 Tbs. Extra Virgin Olive Oil
1/4 Cup Scallion white, sliced thinly into rings
1/4 Cup Corn Kernels, freshly cut
8 Grape Tomatoes, cut in half
1 tsp. Garlic, minced
4 fl oz Chardonnay
2 Tbs. Tasso ham, julienned
1 pinch Crushed Red Pepper Flake
1 Tbs. Lime juice, fresh
20 Cilantro leaves
2 Tbs. Cold Unsalted butter
1 tsp. Salt, Sea or Kosher
2 pieces Sourdough bread, brush with Olive Oil
Place olive oil, scallions and corn in a sauce pan over medium heat, saute until scallions are translucent and fragrant without browning (approx 30 seconds).
Add garlic, tomato, tasso, crushed red pepper and mussels. Continue to saute until garlic is fragrant without browning (approx 15 seconds).
Add wine and salt, cover pan and increase heat. Wait 45 seconds, uncover pan and remove mussels as they open, arranging them in a serving bowl.
Once all mussels are removed stir in lime juice, cilantro leaves and butter. Pour over shellfish and serve with toast.
Milagro Strawberry Margarita
2 oz Milagro Silver Tequila
1 oz Fresh Lime
3/4 oz Agave or Simple Syrup
2 Fresh Strawberries
Muddle Strawberries, add all liquids, add ice. Shake vigorously and strain over fresh ice in a glass.
Use cookie cutter to create heart garnish from orange peel