Monday's Meal: Little Barrel and Brown Mussels

Executive Chef Russell Dougherty shares a recipe for one of Little Barrel and Brown's specialties.

Learn more about Little Barrel and Brown here.

The recipe for Little Barrel and Brown Mussels is as follows:


8 oz mussels

2 oz oyster mushroom

1.5 oz smoked ham hocks

1 teaspoon chopped garlic

1 teaspoon chopped shallot

pinch chili flake

1 tablespoon lemon juice

1/2 cup white wine

1/2 cup heavy whipping cream

2 tablespoons butter

salt, pepper, and parsley to taste

5 pieces grilled bread


1. Saute mushrooms and ham hocks

2. Add garlic, shallot, and chili flake and sweat

3. Add mussels and saute for a minute

4. Deglaze with wine and lemon juice

5. Reduce by half

6. Add cream and butter

7. Cover mussels and cook until all opened

8. Reduce sauce until thick consistency

9. Season to taste

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