Mussels, chicory salad, & strawberry brown butter cake 5/18 @ 6:30

For the mussels…

• 2 lb mussels, cleaned and rinsed (rinse them in cold water in a sink, have the water going continuously for about 15 minutes)

• 2 shallots, chopped finely

• 6 thick slices of bacon, cut into lardons (fat chunks)

• 1 head fennel, chopped finely

• 1 cups white wine (pick something YOU would drink!)

• 1/4 cup heavy cream (optional)

• 2 Tbs parsley, chopped

• 1 Tbs chopped tarragon

For the bread & aioli…

• bread of your choice (baguette or french bread or a nice sourdough loaf)

• 1/4 cup olive oil

• 1 clove garlic, minced

• 1 lemon

• 1 cup neutral oil

• 1 tsp dijon mustard

For the chicories and hazelnuts….

• Lettuces (escarole, any bitter chicories or radicchio or lettuce of your choice —or a mix!)

• 1 cup hazelnuts

• 1 orange

• 1/4 cup pecorino cheese (pre-grated if you feel like it)

• black pepper

• 1 tsp honey

• 1 tsp dijon

• neutral oil

• olive oil

For the cake…(double if you have a lot of people, this is the best all the time cake)

• 2 cups strawberries, cleaned but left whole

• 3/4 cup granulated sugar

• 1/2 cup butter, browned and cooled (email me if you have questions on brown-ing butter)

• 3/4 cup flour

• 1/4 cup almond meal (if you can’t find, just use 1 whole cup flour as opposed to this 1/4 cup)

• pinch of salt

• 2 eggs

• 1 tsp baking powder

• granulated brown sugar (sugar in the raw) for topping

Pre class leg work: Preheat oven to 400F. Make sure your butter is browned for your cake and cooling! You want it room temperature by the time class starts.

Equipment

salad bowl

2 small mixing bowls

1 medium mixing bowl

large sauté pan or high sided pan with lid (foil works)

baking sheet

9 inch cake pan or baking dish, loaf pan or muffin tins, whatever you feel like baking your cake in