Garlic/Lemon penn cove mussels with green goddess

  • 5# 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.

Mix everything together

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

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


2 qt Cherry tomatoes, cut in half

Pick up:

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