You Asked for It Bosley on Brady Mussels & Broth
Peter S. requested the recipe for mussels cooked in a broth from Bosley on Brady, 815 E. Brady St.
Luke Newport, lead cook, sent the recipe.
Bosley on Brady Mussels & Broth
Makes 4 appetizer servings
1 tablespoon olive oil
1/4 onion, diced
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes
1 1/2 cups white wine
1 tablespoon freshly chopped basil
1/2 diced tomato
1/2 lemon, juiced (about 2 tablespoons)
24 Prince Edward Island mussels, cleaned
6 tablespoons chilled butter
Salt and pepper to taste
In large saute pan, heat oil over medium-high heat. When pan is hot, add onion and saute 3 to 5 minutes, stirring, then add garlic and pepper flakes. Cook 1 to 2 minutes or until garlic browns slightly.
Deglaze pan with wine, then add basil, tomato and lemon juice. Increase heat to high, add mussels, cover and cook until mussels open up. Discard any that do not open after a few minutes.
After all the mussels have opened, fold in butter and season to taste with salt and pepper, stirring gently to combine. Serve immediately with grilled crostini and lemon wedges.
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