Specials at Vern's
Winner Gold Medal Oyster Fest 2009
Mussel & Rice Vermicelli Salad
3 lbs. Mussels
4 Cloves Garlic
¼ Cup Chopped Cilantro
¼ Cup Butter
Red Pepper Flakes to taste
½ Cup Green Onion
6 oz. Rice Vermicelli
1 Head Romaine Lettuce
8 oz. Bean Sprouts
1 Red Bell Pepper Julienne
1 Cucumber Sliced
1 cup Jicama Chiffonade
½ oz. Mint Chiffonade
Cook rice noodles according to package instructions, rinse thoroughly in cold water, set aside. Chop vegetables, set aside. Sauté cleaned mussels in butter, red pepper flakes and garlic until all mussels open. Once open mix in cilantro and green onion remove from heat. Remove mussels from broth and let cool, reserve broth keeping it hot. Take mussels from shell. Assemble salad as follows, toss rice noodles with some of the dressing and mint, add lettuce, red bell pepper, cucumber, bean sprouts, jicama and mussels, and gently toss. Add more dressing to your taste. Plate and serve with a cup of hot broth.
Dressing:
¼ cup Fish Sauce
1 clove Garlic
1 bunch Cilantro stems only
¼ cup Sweet Garlic and Chili Sauce
half cup Rice wine Vinegar
¼ cup Salad Oil
Add all ingredients in blender and mix thoroughly
Serves 6
Third Place Winner overall Oysterfest 2010
Billi-Bi (Billy B.) Soup
Casey Carr
3 pounds mussels
1 tablespoon minced shallots
1 cup white wine
1 pinch saffron threads, 5-6 parsley stems, 6-8 black peppercorns, 1 sprig fresh
or 1/2 teaspoon dried thyme, pinch cayenne pepper
8 tablespoons butter
1 onion, minced
6 tablespoons flour
1 cup fish stock or clam juice
2 egg yolks
2 cup heavy cream or half-and-half
Salt, to taste & white pepper, to taste
Pull the beards from the mussels. Scrub the mussels well under cold running water. Set aside.
Heat 2 tablespoons butter in a 3-quart pot over medium heat, add the onion and stir to coat evenly. Cook the onion until translucent.
Add the shallots, wine, and saffron threads, herbs. Place over medium-high heat and bring to a boil. Add the mussels, cover the pot tightly, and reduce the heat to medium-low. Cook the mussels until open, shaking the pot occasionally. . Remove the meat from the shells; refrigerate. Strain the soup through cheesecloth or a fine sieve and reserve.
Add the flour and 6 tablespoons butter cook, 3-4 minutes, stirring almost constantly with a wooden spoon.
Gradually add the mussel cooking liquid using a whisk to work out any lumps after each addition.
Return the soup to the stove and bring to a simmer.
Make a liaison by blending the egg yolk with the cream in a bowl. Stir in about 1 cup of the hot soup, then stir the heated liaison mixture into the soup. Simmer, 3 minutes.
Add the some of the mussel meat to the soup and simmer until the mussels are heated through. Adjust the seasoning. This soup can be served hot or cold
Marinate left over mussels in Italian dressing to use as a appetizer serve cold
Mussel & Rice Vermicelli Salad
3 lbs. Mussels
4 Cloves Garlic
¼ Cup Chopped Cilantro
¼ Cup Butter
Red Pepper Flakes to taste
½ Cup Green Onion
6 oz. Rice Vermicelli
1 Head Romaine Lettuce
8 oz. Bean Sprouts
1 Red Bell Pepper Julienne
1 Cucumber Sliced
1 cup Jicama Chiffonade
½ oz. Mint Chiffonade
Cook rice noodles according to package instructions, rinse thoroughly in cold water, set aside. Chop vegetables, set aside. Sauté cleaned mussels in butter, red pepper flakes and garlic until all mussels open. Once open mix in cilantro and green onion remove from heat. Remove mussels from broth and let cool, reserve broth keeping it hot. Take mussels from shell. Assemble salad as follows, toss rice noodles with some of the dressing and mint, add lettuce, red bell pepper, cucumber, bean sprouts, jicama and mussels, and gently toss. Add more dressing to your taste. Plate and serve with a cup of hot broth.
Dressing:
¼ cup Fish Sauce
1 clove Garlic
1 bunch Cilantro stems only
¼ cup Sweet Garlic and Chili Sauce
half cup Rice wine Vinegar
¼ cup Salad Oil
Add all ingredients in blender and mix thoroughly
Serves 6
Third Place Winner overall Oysterfest 2010
Billi-Bi (Billy B.) Soup
Casey Carr
3 pounds mussels
1 tablespoon minced shallots
1 cup white wine
1 pinch saffron threads, 5-6 parsley stems, 6-8 black peppercorns, 1 sprig fresh
or 1/2 teaspoon dried thyme, pinch cayenne pepper
8 tablespoons butter
1 onion, minced
6 tablespoons flour
1 cup fish stock or clam juice
2 egg yolks
2 cup heavy cream or half-and-half
Salt, to taste & white pepper, to taste
Pull the beards from the mussels. Scrub the mussels well under cold running water. Set aside.
Heat 2 tablespoons butter in a 3-quart pot over medium heat, add the onion and stir to coat evenly. Cook the onion until translucent.
Add the shallots, wine, and saffron threads, herbs. Place over medium-high heat and bring to a boil. Add the mussels, cover the pot tightly, and reduce the heat to medium-low. Cook the mussels until open, shaking the pot occasionally. . Remove the meat from the shells; refrigerate. Strain the soup through cheesecloth or a fine sieve and reserve.
Add the flour and 6 tablespoons butter cook, 3-4 minutes, stirring almost constantly with a wooden spoon.
Gradually add the mussel cooking liquid using a whisk to work out any lumps after each addition.
Return the soup to the stove and bring to a simmer.
Make a liaison by blending the egg yolk with the cream in a bowl. Stir in about 1 cup of the hot soup, then stir the heated liaison mixture into the soup. Simmer, 3 minutes.
Add the some of the mussel meat to the soup and simmer until the mussels are heated through. Adjust the seasoning. This soup can be served hot or cold
Marinate left over mussels in Italian dressing to use as a appetizer serve cold
