Bang's Island Mussels Recipe
chowder, mirepoix potato chip, fermented jalapeño hot sauce
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Ingredients
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Chowder Base
Mirepoix Potato Chips
Fermented Jalapeño Hot Sauce
Method
Chowder Base
- 1
Prepare the Mussels
Clean the mussels under cold running water, scrubbing the shells to remove any debris. Remove the beards and discard any mussels that are open and do not close when tapped.
- 2
- 3
Add Garlic and Potatoes
Stir in the minced garlic and cook for 1 minute. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat to a simmer.
- 4
Cook the Mussels
Add the cleaned mussels to the pot. Cover and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
- 5
Finish the Chowder
Stir in the heavy cream, salt, and black pepper. Simmer for an additional 2-3 minutes before serving.
Mirepoix Potato Chips
- 6
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 7
- 8
Bake the Chips
Spread the potato slices in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Fermented Jalapeño Hot Sauce
- 9
Prepare the Jalapeños
In a clean glass jar, layer the sliced jalapeños and whole garlic cloves.
- 10
Make the Brine
Dissolve the salt in water to create a brine. Pour the brine over the jalapeños and garlic until fully submerged.
- 11
Ferment the Mixture
Cover the jar with a cloth and secure with a rubber band. Let it sit at room temperature for about 5-7 days, tasting occasionally until desired tanginess is achieved.
- 12
Blend the Sauce
Once fermented, blend the jalapeños and garlic with the brine until smooth. Transfer to a clean bottle and store in the refrigerator.