'E' Street N.W.
Washington, D.C. 20001
Executive Chef Cathal Armstrong
1) 3 to 4 lbs. Mussels
2) 2 chopped Tomatoes
3) 1 Fennel Bulb, thinly sliced
4) 4 medium Shallots, thinly sliced
5) 3 Garlic Cloves, chopped
6) 1/2 stick Butter (1/8 pound)
7) 3 tbs. Olive Oil
8) 1/2 cup dry White Wine
9) 1 oz. Pernod or Ricard Liquor
10) Pinch of Oregano
11) Half a handful of fresh Parsley
12) Salt and Pepper to taste
1) To clean the mussels, scrub each under running
water. Remove all barnacles and pull off the
beard. Do not use mussels that are already
open unless they close when you tap them
with a knife.
2) In a 6 quart pot, saute the tomatoes in butter
and olive oil. Add the fennel, shallots, and
garlic. Saute for a few minutes until soft, then
add the white wine, Pernod, and mussels.
Season with salt and pepper. Cover the pot
and simmer until the mussels are open and
tender. Be careful as this only takes a few
3) Serve the mussels, broth and vegetables in a
large bowl sprinkled with chopped parsley.
Chesapeake Rockfish with
Morels a la creme
1) Blanch asparagus in salted water, chill and set
2) Saute morels shallot and garlic in canola oil
until tender, then deglaze with wine. Add cream
and reduce to sauce consistency.
3) Meanwhile saute rockfish in canola oil with skin
side down until crisp, then on other side until
4) Finish morels with butter thyme parsley salt and
5) Warm asparagus with butter.
6) Place 4 spears of asparagus on plate and spoon
morels over. Then place rockfish on top and