Chef Daisley Gordon, from Cafe Campagne in Seattle, shared a dish from the restaurant's Seattle Restaurant Week menu.
Seattle Restaurant week runs through Thursday, October 20. More than 165 restaurants across Western Washington are offering special, 3-course dinners for $32. Many of the participating restaurants are also offering special, 3-course lunches for $18. CLICK HERE for more information
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Here's Chef Daisley's recipe:
Curry Fennel Mussels
1 T butter
½ teaspoon shallots, minced
1 T onion, minced
1T fennel, diced
¼ cup leeks, split, washed, cut into ¼” half moons
3/4 lb Taylor Shellfish Mediterranean mussels, cleaned
1 oz white wine
4 oz curry fennel cream
1 T Italian parsley 1 T whole butter
Lemon juice TT
Sea salt
Fresh ground black pepper
Directions:
Heat medium sauté pan. Add butter and heat until it melts. Add shallots, onion and fennel and leeks and sauté until aromatic, but no color. Add mussels and toss to get evenly coated. Season with salt and pepper, deglaze with white wine and reduce slightly. Add curry fennel cream and cover pan to steam.
Once mussels are open, add cucumbers, whole butter all at once and combine well over the heat. Check the seasoning and adjust with sea salt, fresh black pepper and lemon juice as suits your palate. Transfer to the finished mussels to a serving bowl. Sprinkle with chopped parsley, and serve with sliced baguette.
