browns of rivonia chefs news writeup
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A restaurant is nothing without good food, and to make the
food at Browns unforgettable, we have a chef that is innovative, creative
and utterly brilliant. We have decided that all this brilliance can not
be hidden and from now on, we will be sharing it with you.
This section of the site is dedicated to all things food related. Our
Executive Chef, Wilfred Mtshali will post monthly news articles & recipes
for you to use at home.
Then we invite you to visit Browns to taste our version of the featured
dishes, and compare. |
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October 2008
Mussels
Ingredients – Serves 4
48 mussels
250ml dry cider
2 shallots
1 clove garlic
1 bunch chervil
1 knob butter
Method
Finely chop the shallots and crush the garlic.
In a deep sauce pan melt the butter, add the shallots and garlic
and sauté for 3 – 4 minutes. Add the mussels and
cider, cover and cook for 5 minutes or until the mussels open.
Remove the mussels from the sauce and de-shell. Reduce the sauce
by half, add the mussels and the chervil to the sauce, serve
in a soup bowl with a spring of chervil. Serve with crusty bread
and farm fresh butter.
Enjoy! |
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