Caviar Bar Mussels.

Caviar Bar Mussels

I just finished my shift at Hotel Vancouver and was looking forward to a few days off.

I took some down time and wlking along Pacific Ave; just as the Kettle of Fish restaurant was in it’s final part construction.

I walked bye here daily and knew David Vance from his other restaurants he designed.

The new  Kettle of fish owner Glen Anderson and designer David Vance were standing outside and i asked if I could view the kitchen which was state of the art. The dinning area had lots of character and there was also a downstairs overflow room called the Caviar Bar.

It had this luxurious marble bar with all the appointments to show off fresh shucked shell fish and several varieties of Caviar from around the world. The intimate booths and seating area was a very hip Vance design. Glen offered me a postion I could not Refuse working part time making steam pot and charcoal bbq items out front behind the bar.

I was soon serving up Mounds of Caviar with frozen vodka, fresh shucked oysters or seafood grilled over a charcoal fire.

I served many of the Vancouver socialites along with many celberties including Dennis Hopper.

The one dish I would make and become known for was my Caviar Bar Mussels.

The ingredients are important in this recipe.

Start with the best mussels available, the Blue Gold PEI [mytilus edulis] from the east coast.

Scrub clean the mussels and remove the beard.

2 kg mussels

1 cup Vermouth

1 cup good dry white wine

2 cups unsalted fish stock

1 medium onion fine chopped

2 cloves garlic minced

1 small shallot minced

1 leek stalk finely sliced

1 spear of celery fine chopped

1 spear of carrot fine chopped

1 fresh bay leaf

3 sprigs of Italian parsley

4 tbs of uncultured butter

1 tsp sea salt

1 tsp fresh ground pepper

2 tbs of fine chopped parsley [cilantro optional]

Juice from half a lemon

In large thick bottom pot over medium heat add half the butter and all the chopped items except the fine chopped parsley.

Add the bay leaf and parsley springs and sauté for about 5 minutes.

Add the salt and pepper and the mussels and turn the burner to high.

Give the pot a stir coating the mussels and then add the Wine, Vermouth and stock.

Add the lemon juice. Stir again cover and bring to a boil then turn down the heat to medium and cook till all the mussels have opened. Discard any mussels that have not fully opened

Add the rest of the butter and the chopped parsley and stir till well coated.

You now are ready to serve dished into large bowls and sided with a fresh baked baguette and a glass of your favourite wine or cold beer.

Let’s Eat!