Mussels, chicory salad, & strawberry brown butter cake 5/18 @ 6:30

$11.00

Let’s get a little bit fancy. Sip something bubbly, dine on mussels and grilled bread and mayo, and snack on butter cake for dessert. The simple pleasures!!! (seemingly simple, you’re whole household will thank you).

MENU:

Mussels with shallots, bacon & white wine

Charred bread & aioli

Chicory salad with toasted hazelnuts and oranges

Brown butter strawberry cake

Let’s get a little bit fancy. Sip something bubbly, dine on mussels and grilled bread and mayo, and snack on butter cake for dessert. The simple pleasures!!! (seemingly simple, you’re whole household will thank you).

MENU:

Mussels with shallots, bacon & white wine

Charred bread & aioli

Chicory salad with toasted hazelnuts and oranges

Brown butter strawberry cake

For the mussels…

  • 2 lb mussels, cleaned and rinsed (rinse them in cold water in a sink, have the water going continuously for about 15 minutes)

  • 2 shallots, chopped finely

  • 6 thick slices of bacon, cut into lardons (fat chunks)

  • 1 head fennel, chopped finely

  • 1 cups white wine (pick something YOU would drink!)

  • 1/4 cup heavy cream (optional)

  • 2 Tbs parsley, chopped

  • 1 Tbs chopped tarragon

For the bread & aioli…

  • bread of your choice (baguette or french bread or a nice sourdough loaf)

  • 1/4 cup olive oil

  • 1 clove garlic, minced

  • 1 lemon

  • 1 cup neutral oil

  • 1 tsp dijon mustard

For the chicories and hazelnuts….

  • Lettuces (escarole, any bitter chicories or radicchio or lettuce of your choice —or a mix!)

  • 1 cup hazelnuts

  • 1 orange

  • 1/4 cup pecorino cheese (pre-grated if you feel like it)

  • black pepper

  • 1 tsp honey

  • 1 tsp dijon

  • neutral oil

  • olive oil

For the cake…(double if you have a lot of people, this is the best all the time cake)

  • 2 cups strawberries, cleaned but left whole

  • 3/4 cup granulated sugar

  • 1/2 cup butter, browned and cooled (email me if you have questions on brown-ing butter)

  • 3/4 cup flour

  • 1/4 cup almond meal (if you can’t find, just use 1 whole cup flour as opposed to this 1/4 cup)

  • pinch of salt

  • 2 eggs

  • 1 tsp baking powder

  • granulated brown sugar (sugar in the raw) for topping

Pre class leg work: Preheat oven to 400F. Make sure your butter is browned for your cake and cooling! You want it room temperature by the time class starts.

Equipment

salad bowl

2 small mixing bowls

1 medium mixing bowl

large sauté pan or high sided pan with lid (foil works)

baking sheet

9 inch cake pan or baking dish, loaf pan or muffin tins, whatever you feel like baking your cake in