By Geoffrey Zakarian

Ingredients

Mussels

1 ⅓ tsp chili flakes2 onion, julienne finely2 garlic, finely sliced7 lb mussels, PEI, cleaned26 ½ oz shredded chicken leg confit (see recipe below)4 ½ cup dry white wine3 cup coconut milk5 oz butter7 oz pickled chilies (see recipe below)⅔ cup cilantro leaves, picked⅔ cup small basil leaves or micro basil, picked10 pieces of Rouille toast (see recipe below)

Directions

  1. Combine the chili flakes, onion, garlic, and olive oil.
  2. Toast the aromatics until soft.
  3. Add the mussels, chicken confit, white wine, butter, and coconut milk in a large pan enough to fit them in one layer.
  4. Bring the broth to a boil and constantly stir the mussels until they open on their own, slowly.
  5. Place in bowls and garnish with remaining ingredients

Ingredients

Pickled Chilies

7 oz fresno chilies, sliced thinly crosswise into rounds
1 cup white wine vinegar
½ cup granulated sugar
¼ cup water

Directions

  1. Bring all ingredients up to a boil and cool.

Yield: 7 ounces chilies

Ingredients

Rouille Toast

10 slices, baguette, 6” in length on a bias
olive oil, as needed
3 egg yolks
5 Tbsp Dijon mustard
4 ¼ oz piquillo peppers
¼ cup lime juice
1 garlic clove
1 cup olive oil

Directions

  1. Preheat grill to high heat. Brush the toasts liberally with olive oil and season. Grill on both sides until the bread is firm and has achieved a subtle char. Drain on paper towels and store at room temperature.
  2. In a food processor, combine the egg yolks, Dijon mustard, peppers, lime juice, garlic, and emulsify the oil into the mixture. Season with salt and fresh cracked pepper.
  3. Spread the rouille onto the toast and serve

Yield: 10 pieces toast

Ingredients

Chicken Confit

7 chicken leg
duck fat, as needed
10 thyme sprigs
2 heads, garlic, split crosswise

Directions

  1. Preheat oven to 275F if using convection or 300F if using still oven.
  2. Combine the ingredients and enough duck fat to cover by 1”.
  3. Place in oven, covered with foil, and cook until the chicken legs fall off the bone. This will take between 4-6 hours.
  4. Cool and shred the chicken leg meat, discarding the skin, bones, and cartilage.

Yield: 26.5 ounces

Tags: Dinner, Seafood

Terms of Service | Privacy Policy Corporate Site | Advertise With Us