People often limit themselves by using seafood for lunch or dinner only. Well, I call shenanigans on that, so for this weeks video recipe we explore this fantastic brunch dish. Watch as the Minnesota Zoo’s Sustainable Seafood Coordinator puts together this really easy, delicious dish that you can effortlessly put together at home.
RECIPE (Makes about 4 portions):
1 cup balsamic vinegar
1 tablespoon sugar
2 strips of thick cut, smoked bacon, cut into lardons
1 cup diced potatoes (1/4” cubes)
1 thinly sliced shallot
1 cup sliced Brussels sprouts
1 1/2 lbs fresh mussels
3/4 cup of cooking sherry
4 fresh eggs
1 tablespoon butter
Salt & pepper to taste
In a small sauce pan add balsamic vinegar. Bring to a simmer and reduce by two thirds. Stir in sugar and simmer until dissolved. Be careful not to over reduce. Set aside to cool.
Add mussels to a hot frying pan with 1/2 cup of sherry. Cover and cook just until all the mussels are open. Place mussels and all cooking liquids in a bowl and set aside to cool. Once cool to the touch, remove mussels from shell and add back to the remaining cooking liquid. Discard shells.
In a frying pan, add about a table spoon of olive oil and heat until hot. Add in bacon and render until crisp. Remove bacon from pan.
Add in more oil to the bacon fat if needed and reheat again until just at the smoking point. Add in the potatoes and cook until golden brown and crisp. Remove potatoes from pan.
Add sliced shallots to the remaining fat and cook until slightly translucent. Add in 1/4 cup sherry to deglaze pans making sure that everything stuck to the bottom of the pan is absorbed into the liquid.
Add in Brussels sprouts and toss. Cook just until the sprout leaves are tender.
Add back bacon, potatoes, mussels, mussel liquid and butter. Toss until butter melts and liquid reduces and tightens up.
In a separate pan, add in about a table spoon of olive oil and heat until hot. Fry eggs to taste (sunny-side up or over easy at the most). A poached egg would also work.
Add hash to a plate and top with a finished egg. Drizzle plate with balsamic reduction and garnish with micro-greens or herbs of choice (optional).
**TIP** If you accidentally over reduce you reduction, it may solidify slightly. To bring it back, add in a table spoon or two of water and reheat to combine.