A few tickets remain for Napa Cafe’s “Heart Full of Soul” multi-sensory dinner on Monday, November 18th! Proceeds benefit the Stax Music Academy and it features live performances from the students throughout the evening. Call the restaurant at (901) 683-0441 to make your reservation, or visit www.napacafe.com for more information.
Napa Cafe’s Steamed Mussels with Coconut Chili Broth and Green Apple/Fennel Slaw
Chef Scott DeLarme
(Serves Four)
For Mussels
4 lbs. black mussels, cleaned
4 cloves garlic, sliced
4 shallots, sliced
6 green onion, sliced
1/4 c. olive oil
1/2 c. white wine
1/2 c. coconut milk, unsweetened
1 tsps. dried chilies, chopped
Salt & Pepper to taste
For Slaw
2 green apple, julienne
1 head fennel, julienne
2 tbls fennel fronds, chopped
1 garlic clove
1/2 c. cider vinegar
1/4 c. olive oil
2 tbls sugar
Salt & Pepper to taste
Method
Combine all the ingredients for the slaw in a medium bowl, at leat 1 hour before needed, up to 12 hours ahead of time, and refrigerate until mussels are done
Make sure all of the mussels are closed, discarding any open or broken ones and wash well in cold water
In a large sauté pan, heat olive oil over medium heat
Add shallots, garlic, green onion, and chili’s, sauté for one minute
Add mussels, coconut milk, and white wine, season with salt and pepper, and cover, cook for 1-3 minutes until mussels open up.
Spoon mussels into a serving bowl, ladle sauce over them, top with the slaw and serve immediately
