What’s on your Spring #CTBucketList?

Pork Belly & Mussels 

  • 1lb mussels
  • 3oz pork belly
  • 1oz garlic
  • 3/4 cup veg stock
  • 1/4 cup sherry wine
  • 2TBS whole grain mustard
  • 3oz butter
  • Salt & pepper

 

Sauté off garlic , when toasted add in pork belly , render out the fat when belly is almost crisp add mussels , stock , sherry , mustard cover pan to help mussels steam after liquid is reduced by half add in butter , salt & pepper reduce toll sauce is thickened

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