Scott Feldman's Favorite Recipe: BBQ Steamed Mussels and Day-Old Bread
September 17, 2012 | East End Eats
Feldman’s steamed mussels, served with day-old bread
I’m not a chef, but as the founder of hospitality firm Two Twelve Management & Marketing, I’m in the company of some of the world’s best, who love the East End and its bounty. When it comes to cooking in the Hamptons, the most important things I’ve learned are keep it local and keep it fresh. Here’s one of my favorite dishes to make out East.
BBQ Steamed Mussels and Day-Old Bread
Serves 4
Extra-virgin olive oil
½ clove garlic, thinly sliced
3 ounces pancetta, minced
3 white onions
6 sprigs fresh rosemary, coarsely chopped
3 lemons, halved
Rosé wine
2 medium-size, vine-ripened tomatoes, quartered
3 pounds mussels, cleaned and debearded
3 tablespoons unsalted butter
Salt and freshly ground black pepper
Large day-old baguette
Add a tablespoon of extra-virgin olive oil to a large, deep sauté pan over medium heat. Thinly slice ½ clove of garlic and sauté until it becomes translucent. Prepare 3 ounces of minced pancetta and lightly brown in the pan, then add ½ of a thinly sliced onion and cook until it starts to brown as well. Toss in three sprigs of rosemary and the juice of two lemons (lemon halves can be thrown in for flavor), cover, and cook for 3 minutes.
Over medium-high heat, add ½ cup of rosé wine, one or two onions cut into quarters, and tomatoes. Cover and let sit until tomatoes soften. After wine and ingredients reduce, add mussels and butter, cover, and cook for 4-5 minutes or until mussels open. (Shake pan to move mussels around and mix with juices.)
Finish with a drizzle of extra-virgin olive oil and the juice of one lemon, and top with chopped rosemary. Grill 4-inch torn pieces of baguette for 30 seconds, butter and sprinkle with salt and pepper. Serve mussels out of the pan with bread on the side.
—SCOTT FELDMAN
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