Recipes
Sourdough Fried Mussels With Preserved Lemon and Horseradish Dipping Sauce

Sourdough Fried Mussels With Preserved Lemon and Horseradish Dipping Sauce

From: Executive chef Mark Goldberg, Park Restaurant and Bar, Cambridge, MA. Yield: 4 servings.

Steamed Mussels:
2 lb. mussels in shell, washed
½ cup white wine
1 shallot, sliced
1 garlic clove, smashed and sliced
as needed, oil
2 sprigs thyme

Preserved Lemon:
2 lemons
1 cup water
1 cup sugar
¼ cup vinegar
1 sta

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish