Caviar Bar Mussels

As the executive chef working for Cascades Panorama Resort during its first two years the long 16 hour days and the 50 staff I was managing had taken its toll. Even the day you were to have off would never come because being in management meant you had to do a shift a week as a duty manager.
Anybody who has worked at a ski hill knows that a lot of your staff seems to get over served on a regular bases meaning that you are always juggling to fill the missed shifts.

There were three restaurants in the resorts Pine Lodge Hotel, also a 500 seat cafeteria for the daily skiers and two fine dining bistros for the Heli Skier packages.

There was an outdoor bbq kitchen for the late night parties and food services for the resorts horse ranch.

The stamina and energy needed to control something this size only comes with continuous rehearsal. Just when you think you got it fine-tuned and would be able to escape, Murphy’s Law was sure to intervene.

It was good experience feeding all the guests and being a part of such a great teams undertaking.

But now I was worn out and tired.

About two months of travel and eating someone else’s cooking was all I needed to build up my spirits and strength again.

I took the train back to Vancouver and arrived just as the Kettle of Fish restaurant was being built.

The owner Glen Anderson and designer David Vance showed me the kitchen which was state of the art. The dining area had lots of character and there was also a downstairs overflow room called the Caviar Bar.

It had this luxurious marble bar with all the appointments to show off fresh shucked shell fish and several varieties of Caviar from around the world. The intimate booths and seating area was a very hip Vance design.
I was soon serving up Mounds of Caviar with frozen vodka, fresh shucked oysters or seafood grilled over a wood and charcoal fire.

I served many of the Vancouver socialites along with many celebrities including Dennis Hopper.

The one dish I would make and become known for was my Caviar Bar Mussels.
The ingredients are important in this recipe.

Start with the best mussels available, the Blue Pacific [M. Californianus] or the edible mussel [mytilus edulis] from the east coast.

Scrub clean the mussels and remove the beard.

• 2 kg mussels
• 1 cup Vermouth
• 1 cup good dry white wine
• 2 cups unsalted fish stock
• 1 medium onion fine chopped
• 2 cloves garlic minced
• 1 small shallot minced
• 1 leek stalk finely sliced
• 1 spear of celery fine chopped
• 1 spear of carrot fine chopped
• 1 fresh bay leaf
• 3 sprigs of Italian parsley
• 4 tbs of uncultured butter
• 1 tsp sea salt
• 1 tsp fresh ground pepper
• 2 tbs of fine chopped parsley [cilantro optional]

Juice from half a lemon, [Tobasco Sauce Old Bay seasonings optional.]

In large thick bottom pot over medium heat add half the butter and all the chopped items except the fine chopped parsley.

Add the bay leaf and parsley springs and sauté for about 5 minutes.
Add the salt and pepper and the mussels and turn the burner to high.

Give the pot a stir coating the mussels and then add the Wine, Vermouth and stock.

Add the lemon juice. Stir again cover and bring to a boil then turn down the heat to medium and cook till all the mussels have opened. Discard any mussels that have not fully opened.

Add the rest of the butter and the chopped parsley and stir lightly till well coated.
You now are ready to serve dished into large bowls and sided with a fresh baked baguette and a glass of your favorite wine or cold beer.

Cheers!

thekitchenman.ca