Old Angler's Inn Prepares Delicious Spring Dish

12:08 PM, Mar 19, 2013   |    comments
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Mussels (Getty)

WASHINGTON (WUSA9) -- It's a Washington institution right on the C&O Canal in Potomac, Md.

Known for the freshest seafood, steaks, creative pasta and salad courses, Old Angler's Inn, incorporates ingredients from local farmers and has vast outside seating.

Old Angler's Inn Executive Chef Nick Palermo joined Anita Brikman on Tuesday to prepare a savory mussels recipe perfect for spring.

See the recipe for Grilled Toast Appetizer and Prince Edward Island Mussels with Coconut Milk Curry below.

Pickling Liquid
3 cups distilled white vinegar
1 cup water
2 1/2 cups sugar
1/4 cup salt
1 1/2 teaspoons whole allspice
1 (3-inch) cinnamon stick
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons whole black peppercorns

Ciabatta bread sliced ½ thick
1 cup Mejool dates
2 Tablespoons Whole grain mustard
1 cup White wine
1 lb Red beets
1 oz Rosemary
¼ cup Raw wildflower honey
4 ozGoat cheese
Heavy cream
Extra virgin olive oil

Preparation: Boil beets until they are tender, peel and dice. Make the pickling liquid by combining all ingredients and bringing to a boil. Add the cooked beets to the liquid and reserve. For the mustarda, remove the seed from the dates, place in a sauce pot and warm In the white wine until they are soft. Remove the dates and finely chop, fold in the grain mustard and reserve. Slowly steep the rosemary into the honey over low heat. Begin to assemble the dish by toasting the ciabatta bread, brush with olive oil first. Toast on a grill or in the oven. Whip the goat cheese in a stand mixer and slowly add heavy cream until it begins to become spreadable. Spread the goat cheese on the toast and top it with a dollop of the mustarda. Remove the beets from the liquid and dress them with olive oil, salt and pepper. Place the beets around the plates, drizzle with the rosemary honey, and garnish with a small mache salad.

Recipe for Prince Edward Island Mussels with Coconut Milk Curry

2 dozen mussels clean
¼ tsp coriander
¼ tsp fenugreek
2 ea cardamom
¼ tsp fennel
¼ tsp turmeric
¼ tsp szechuan pepper
1oz ginger
1 ea lemongrass
2 cans coconut milk
¼ cup white wine
½ bunch cilantro
1/8 tsp chili flakes

Preparation: Toast all the spices in a sauce pot. Add the lemongrass and ginger and sweat for a couple of minutes. Deglaze with white wine and reduce by half. Add coconut milk and bring up to a simmer. Add the cilantro, cover and allow to steep for 10 minutes. Strain the liquid. Sweat garlic and shallots in a sauce pot in butter. Add the mussels to the pot, along with 3 oz of the curry sauce and cover with a lid. Steam mussels for 3 or 4 minutes or until open. Serve in a bowl.


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