Imagine a plate full of buttery, garlic infused mussels, clams, tossed in flecks of earthy green parsley, the perfect hint of scallions wrapped around it all, and a little bite of black pepper at the end. Sounds incredible, doesn’t it? Now imagine that whole dish crowned with a background of faintly sweet pineapple, and the floral, hops-like taste of elderflower steeped right in.

2 pounds mussels
1 lbs clams 
1 shallot, cut into thin 1/4 rings
1/2 cup kombucha (Dean & DeLuca Pineapple Elderflower Kombucha)
4 tablespoons unsalted butter
2 tsp garlic cloves, minced
3/4 cup low-sodium chicken broth
3 tbs fresh parsley 
2 thinly sliced scallions
Sea salt, ground pepper, to taste

1.  Scrub mussels with a stiff sponge under cold running water
2.  Trim "beards" from mussels if still attached with knife or scissors
Discard any mussels with broken shells. Lightly tap the hinge end of any open shells on a hard surface. Discard any mussels that don't close upon tapping.
3. In a large pot with a lid, melt 1 tablespoon butter over medium to high heat. Add shallots and garlic. Stir until fragrant (about 1 minute)
4. Add chicken broth and water
5. Bring to a simmer over high heat
6. Add mussels and stir to combine. Cover, reduce heat to medium, and cook until mussels open, 5 minutes, stirring just once or twice. 
7. Season with a pinch of salt and pepper to taste. 
8.  Remove from heat; stir in parsley and remaining butter, stirring until butter is melted. 
9.  Serve with crispy or hot bread

(serves 4-6) 


philippe trinhComment