In the Kitchen with Vital Choice
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Inspired by Good Fish by Becky Selengut
SERVES 6 TO 8 AS AN APPETIZER
My friend Ashlyn introduced me to a version of this recipe. She grew up in Louisiana and Mississippi and loved eating Oysters Bienville, a famous dish from New Orleans, which she then adapted by replacing the original seafood with mussels. In honor of Ashlyn, I'd like to tell you her favorite one-liner that she says every single time I mention I'm cooking mussels (or clams, or oysters, for that matter): “Vanna,” she says, “I'd like to bivalve.”
2 pounds Vital Choice mussels
Scrub and debeard the mussels.
When the mussels are cool, twist off the top shells and discard. Place the mussels in their bottom shells on a sheet pan. Top each mussel with a small amount of the pancetta-shallot mixture and then coat the top with some of the parsley-panko mixture. Finish each with a sprinkle of Manchego.
Broil the mussels until the topping is light brown, 1 to 2 minutes. Don't overcook them or they will get tough. Serve on a bed of rock salt with a squeeze of the lemon juice, if desired.
About Becky Selengut
Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.
She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).
Learn more at cornucopiacuisine.com.