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Executive Chef Nicholas Vogel’s Delicious Moules Frites Recipe

Hamptons.com by Hamptons.com
December 22, 2021
in Dining
Home Dining

Recipe by: Executive Chef Nicholas Vogel, The Restaurant at Baron’s Cove

Moules Frites 

garden herbs, cherry tomatoes, coconut milk, sriracha, & lemongrass broth, served with shoestring fries
 
Ingredients
1lb mussels, cleaned & washed 
10 cherry tomatoes, cut lengthwise 
1 cup coconut milk 
1/4 stick of butter
1/4 cup finely diced shallot 
1 tablespoon sriracha
1 tablespoon lemongrass simple syrup 
1 bunch of scallion, thinly sliced 
1 bunch of parsley, roughly chopped 
1 bunch of cilantro, roughly chopped 
1 bunch of chives, fine diced 
Salt & Pepper to taste 
 
Recipe
  • Run mussels under cold water for 5 minutes and drain and put on a paper towel lined plate 
  • Cut cherry tomatoes, shallots, & herbs, set aside. 
  • Boil 1 cup of water with 1 cup of sugar, add in 2 stalks of lemon grass crushed instead of cut – this releases more oil. Set aside. 
  • In a heavy bottomed pot, add butter & shallots. Saute for 2-3 minutes on medium heat, then add tomatoes. 
  • Gently crush tomatoes with tongs or a spoon, season with salt & pepper.
  • Add mussels and toss gently, add coconut milk, lemongrass simple syrup, & sriracha. Cover with lid, turn heat on high. 
  • After about 5 minutes all the mussels should be open if not return lid, until done. If any do not open after 5-8 minutes, discard. 
  • Check the seasoning of the broth, add salt or pepper to your liking. 
  • Add herbs to your pot, stir gently and serve!

 

“At Baron’s Cove we serve this with shoestring french fries, however at home if looking for a quick substitute use your favorite table bread as a side to soak up the flavorful broth. I always enjoy switching the herbs up based on preference and be sure to save the extra simple syrup for cocktails or to flavor your tea at home as well!”
 
www.caperesorts.com/barons-cove/dining
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● Method
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● Glass
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