Mussels with Ras El Hanout and Sherry Caramel - Recipe Finder
Mussels with Ras El Hanout and Sherry Caramel
Top Chef, Season 6, Episode 2, Quickfire Challenge
Yield
Serves 2
Ingredients
- 24 mussels
- 1/4 cup sugar
- 1/4 cup sherry vinegar
- 1/4 cup ras el hanout
- 1/2 stick butter
- Breadcrumbs
- Fresh cilantro leaves
- Extra virgin olive oil
- Salt
Directions
1. Caramelize sugar in a pan. When golden, deglaze with sherry vinegar. Add ras el hanout and let steep for 15 minutes. Whisk in butter and strain. Season and reserve.
2. Cook mussels slowly in a pot with water until shells open. Remove meat and discard shells. Reserve meat in liquid until ready to serve.
To Serve
1. Streak caramel across the plate.
2. Overlap mussels in the line on top of the caramel.
3. Garnish with breadcrumbs, cilantro, and drizzle of olive oil.
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