Cape Cod Restaurants Marvelous Mavens

Sun, May 20th, 2012

Today is a great day for a Sunday brunch, or maybe a quiet romantic evening out!

This Month's Featured Chef

Chef Susan Connors of Pisces Restaurant and Bar

Chef and Owner of Pisces Restaurant and Bar, Susan Connors, has spent her life eating great seafood. As a child, her summers were spent on Cape Cod where she learned to dig clams, rake for quohogs, and fish for tatoug, scup and striper. Family vacations were often spent in Nova Scotia with her uncle who was an independent fisherman by trade and lived a simple life growing and sourcing most of his own food. Her family always had a large garden and a yard that was home to a native black walnut tree, peach tree, and raspberry and blackberry bushes. These experiences eventually led Susan to Newbury College where she earned a degree in Culinary Arts, graduating summa cum laude. After culinary school, Susan worked in some of Boston and the South Shore’s finest hotels and restaurants. She continued to explore the food world through travel and education. In 2001 she opened Pisces Restaurant and Bar in South Chatham. Pisces is in an antique cottage style building that was built in 1860. Here she pours all of her past and new experiences into a menu that changes seasonally and uses locally sourced and cultivated foods. Pisces, where all good things come from the coast.

Prince Edward Island Mussels in Pernod Infusion Broth

Chef and Owner Susan Connors of Pisces Restaurant and Bar in Chatham

This recipe serves 1-2 people

15 mussels scrubbed and debearded

1/2 cup julienne leeks (washed thoroughly)

1/2 cup julienne fennel

1/2 teaspoon chopped garlic

pinch of crushed red pepper flakes

Star anise (break off one “star”)

1/2 cup dry white wine

1 teaspoon lemon juice

2 Tablespoons of small diced fresh plum tomatoes

1 Tablespoon unsalted butter or more to taste

1 Tablespoon Pernod

Salt and Pepper to taste

1 teaspoon of snipped chives

1 lemon slice

Grilled or baked garlic bread (crostini)

olive and canola blended oil for cooking (1 1/2 Tablespoons)

2 10 inch saute pans

Heat oil over medium high heat
Add fennel and leeks, cook until just starting to get soft
Add garlic, red pepper flakes and anise, cook until garlic starts to soften (about 1 minute)
Add mussels and toss with ingredients in pan
Deglaze with white wine
Add lemon juice, butter and diced tomato - cover with second saute pan and steam until all mussels are open (about 4 - 5 minutes)
Add pernod and salt and pepper to taste
Spoon mussels and broth into a bowl
Sprinkle with chives
Garnish with fresh lemon slice and grilled garlic crostini

Bon Appetit!!

 

 

 

 

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