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Show 14.09
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Beer Steamed Mussels & Fettucini Pasta and Poached Pears in Red Wine w/ Ice Cream
Guest Chef Marko Penich

Beer Steamed Mussels & Fettuccini Pasta
Serves 4

1#  Mussels
3T  Butter, unsalted
2ea.  Shallot, minced
3ea.  Garlic Cloves, minced
1ea.  Fresh Thyme sprig
1ea.  Fresh Rosemary sprig
3ea.  Tomatoes, diced
8oz  Beer
1#  Fettuccini Pasta
1/2ea.  Lemon, juice
4ea.  Fresh Basil Leaves, Chiffonade
1/4C  Fresh Parsley, chopped
TT  Salt/Pepper

Clean and remove beards from mussels, if any are broken or open discard.
In large stock pot, cook pasta in salty water.
In a separate pan, sauté onions and shallots in butter over low heat.
Add diced tomatoes, thyme and rosemary and continue to cook.
Add beer, bring to a boil and reduce to a simmer.
Add mussels to pan and cook on low heat, covered.
Cook mussels until all have opened up, any that do not open must be discarded.
Remove cooked mussels and set aside.
Add cooked fettuccini noodles and add lemon juice, basil and parsley.
Adjust seasoning.
Serve noodles on plate garnished with cooked mussels.

Poached Pears in Red Wine w/ Ice Cream
Serves 4

4ea.  Pears, large
1bt.  Red Wine, Cabernet Sauvignon or Merlot
1ea.  Cinnamon Stick
1ea.  Vanilla Bean
1ea.  Orange, zest and juice
1/2C  Granulated Sugar
4ea.  Vanilla Ice Cream, scopes

In a large sauce pot combine the red wine, cinnamon stick, vanilla bean, sugar, orange juice and zest.
Remove the core of the pear using a melon baler.
Peel the skin of the pear and place in the red wine liquid.
Put pot on stove and bring to a boil.
Reduce to a simmer and cover with a lid.
Cook on low for 30 to 45 mins, or until pear is full cooked.
Remove pears from red wine liquid and allow to cool.
Reduce red wine liquid by 1/3 or until thick.
Strain red wine liquid using a sieve and cool.
Refrigerate red wine liquid and poached pears over night to cool completely.
Serve cold with pears with vanilla ice cream and reserved red wine liquid.