The Chef: Steven RojasThe Restaurant: George's KitchenThe Dish: Corn and Mussel Chowder


2 lbs. of Prince Edward Island Mussels5 ears of corn2 shallots, thinly sliced2 chile de arbol peppers1 sprig of thyme3 Tbs of olive oil1 1/2 Tbs of garlic confit (can substitute with minced garlic)6 oz. of butter1 cup of heavy cream1 cup of milk3 Tbs. of tomato confit (can substitute with chopped roma tomato)1 Tb.s of parsley, chopped2-3 leaves of fresh arugulasalt, to tastepepper, to taste

Method of Preparation:

-Start by melting butter in a hot pan. Then, add shallots, chile de arbol, thyme, olive oil and garlic confit. Let it cook about five minutes.

-Then, add the mussels and a dry white wine. Once the mussels open, remove them from the pot and set it to the side.

-Next, cut corn kernels off the cob and add it to the same pot. Save the left over corn husks. Place the remaining corn husks in boiling water to make a stalk. Chef Steve lets it simmer for about one hour and a half.

-After, add butter, salt and pepper to the sauce. Cook it for about 15 minutes.

-Then, add corn stock and equal parts of heavy cream and milk. Remove the thyme and transfer the soup to a blender. Let it mix until it is nice and smooth.

-Now, strain the soup. Remove the mussels from the shell and add it to the soup with a tomato confit. Lastly, add fresh parsley.

To Plate:

Serve the soup and garnish with extra virgin olive oil and arugula.

Serves: 2-3

Serving Suggestion: Muscadet


George's Kitchen & The Loft3404 North Miami AveMiami, FL305-438-9199

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