Jim Brady's shares recipe for Steamed Mussels in Spicy Chili Broth

.5 cup gallon water
2 cups clam juice
1 lemon grass or lemon
1/4 cup fresh ginger root
1/4 cup carrot rough chop
1/2 cup onion rough chop
3 cloves chopped garlic
1/4 radish watermelon or red
1 lemon sliced
1 lime sliced
3 tablespoons honey
1/4 cup soy sauce
1/2 cup orange juice
1 ounce sesame oil
1 heaping TB red miso paste
1 tsp ground coriander

Rough chop the vegetables and sweat in a pot with the sesame oil. When the vegetables are hot, sprinkle in the coriander, ginger, garlic.

Stir occasionally until the vegetables are al dente.
Wash the citrus and cut in half. Squeeze in the citrus juices and also place the citrus fruit itself into the pot.
Simmer for 20 minutes and strain the broth and hold until steaming the mussels.

Mussels

Purchase 3 to 5 pounds of mussels

Quickly rinse and wipe the mussels. Hold covered in the fridge until ready to use.

Dipping Bread

1 loaf of your favorite soft style bread, unsliced

1 egg
½ cup spice mix

Preheat the oven to 350 degrees

Slice the bread into thick slabs. Do not cut the bread all the way through the bottom layer. As we are going to double bake the loaf.
When complete, whisk the egg and brush the entire top layer of the bread.
While the egg is still wet. Sprinkle the entire ½ cup of spice mix across the bread evenly.
Place the loaf on a baking sheet and put in oven for 4 minutes. Remove and cool.

Pickled Vegetable Garnish

1 whole red onion

1 whole English cucumber
Slice both thinly and place in a bowl twice the volume of the mixture.

Pickling liquid

1 ½ cups water

1 cups cider vinegar
½ cup sugar

Bowl the water and remove from the heat.

Stir in the sugar and dissolve.
Now add the cider vinegar and pour of the cut vegetables.
If you have any favorite spice, like bay leaf or peppercorn add them to the vegetable mixture and stir gently.
Place in fridge and they will be ready when cooled.

Cook and Assemble Mussels

In a large pan or wok add 2 TB vegetable oil.

When hot add the mussels and sprinkle with salt and pepper.
Stir for a brief minute.
Pour in the broth and place a lid or inverted pan over the top.
Shake occasionally. In approximately 4 minutes the mussels with open. This means they are done.
Remove the mussels and leave the broth in the pan.
Put the mussels in a serving bowl and let the pile high.
Bring the broth to a boil and add ½ cup butter.
When it is melted in pour over your mussels.

To learn more about Jim Brady's, visit http://www.jimbradysdetroit.com/