Garlic/Lemon Penn Cove Mussels With Green Goddess

Give your mussels a fresh look and taste with this amazing green sauce that’s easy to make and full of fresh ingredients.

A brightly colored bowl of chowder from chef Larry Cordovamade with Penn Cove Mussels

Mussels Ingredients:

  • 5 pounds of mussels, cleaned, beard removed
  • 1.5 C Onion-garlic mix
  • 1 C mama lil peppers, rough chopped
  • .5 C Parsley, rough chopped
  • Herb goddess aioli on plate
  • Cherry tomato garnish

Onion-garlic mix:

  • 1qrt red onions, small diced
  • 1pt garlic, thin sliced
  • 3c lemon juice
  • .5 c lemon zest
  • 1c garlic oil- made by cooking 10 cloves of smashed garlic in evoo until garlic starts to turn brown. Strain. Cool. Keep in refrigerator.

Herb Goddess

  • 9 each egg yolks
  • 3 tbsp. Dijon mustard
  • ½ cup champagne vinegar
  • 3 cloves garlic
  • 2 bunches scallions
  • 1 quart arugula (lightly packed)
  • 1 bunch tarragon
  • 2 quarts canola oil
  • ¼ pint sugar

Directions:

Onion-Garlic Mix

Mix well

Herb Goddess

Robot coupe all of these ingredients together until smooth (some pieces of the arugula can be a bit chunkier)

Slowly emulsify in canola oil

Season with salt and pepper and sometimes a small pinch of sugar

Remainder

  • Oil pan
  • Add mussels, cover
  • Once mussels are open, toss mussels in a bowl with garlic-onion mix and parsley. Season with lemon and salt
  • Garnish with cherry tomatoes
  • Dot the plate with green goddess