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Last updated on April 20, 2014 at 7:48 EDT

You Asked for It Bosley on Brady Mussels & Broth

September 24, 2008

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.

To request a recipe, write “You Asked for It,” Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371; fax to (414) 224-2133; e-mail to jdemski@journalsentinel.com. Requests must include complete restaurant name and address (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Past columns can be found at www.jsonline.com/entree/cooking. Column compiled by Joanne Kempinger Demski.

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