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Tony Maws, Recipes, Mussels with Buttery Miso Broth, Smoked Bluefish Rillettes, Summer Recipes, Bluefish Recipes, Craigie On Main, Cambridge, MA, Massachusetts, Boston, Where to eat in Cambridge, Boston, What to cook, Chef’s Recipes, Chef’s Recommendations

WHAT

Recipes for Mussels with Buttery Miso Broth and Smoked Bluefish Rillettes from chef Tony Maws of Craigie On Main in Cambridge, MA.

WHO

Executive chef / owner / wine director of Craigie on Main in Cambridge, Massachusetts.

WHY

Named Best Chef in the Northeast 2011 by the James Beard Foundation, chef Maws focuses on nose-to-tail cooking and locally sourced ingredients.

Mussels with Buttery Miso Broth

Courtesy of chef Tony Maws

Yield

Serves 4

Ingredients

- 2 tablespoons unsalted butter, softened
- 2 tablespoons yellow miso paste

- ¼ cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- ½ teaspoon crushed red pepper
- Pinch of saffron threads, crumbled
- 2 pounds mussels, scrubbed and debearded
- 2 tablespoons sake
- 1 tablespoon pastis or Pernod
- ¼ cup water
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped parsley
- Crusty bread, for serving

Directions

1) In a small bowl, blend the butter with the miso.

2) In a large pot, heat the olive oil.

3) Add the garlic and cook over moderately high heat until golden, about 1 minute.

4) Using a slotted spoon, transfer the garlic to a plate.

5) Add the crushed red pepper and saffron to the pot.

6) Add the mussels and cook, stirring, until the shells begin to open, about 2 minutes.

7) Stir in the sake and pastis.

8) Add the water and miso butter and cook, stirring, until the mussels have opened and are coated with sauce.

9) Discard any mussels that don’t open.

10) Stir in the herbs and garlic and serve in bowls with crusty bread.

- Mussels with Buttery Miso Broth

- Smoked Bluefish Rillettes

Chef Tony Maws - Food Recipes

June 21, 2011

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Smoked Bluefish Rillettes

Courtesy of chef Tony Maws

Once summer picks up, people are scratching their heads looking for new preparations for the plentiful bluefish. Herewith….Craigie On Main’s Smoked Bluefish Rillettes

Ingredients

- 2 lbs smoked local bluefish, picked and skin and blood line removed.
- 2 tablespoons extra virgin olive oil

- ½ fennel bulb, diced small
- 1 celery stalk, diced small
- 2 shallots, diced small
- 1 clove garlic, minced
- 1 teaspoon sweet paprika
- 1/8 high quality saffron
- 1 bouquet garni of bay leaf, parsley, thyme, tarragon
- 2 tablespoon sour cream
- Juice from 1 lemon
- Fine sea salt

Directions

1) Heat the olive oil in a saute pan over medium heat.

2) Add all the vegetables, spices and bouquet garni.

3) Season with fine sea salt and cover, sweating out the vegetables until tender, approximately 5 to 8 minutes.

4) Remove bouquet garni and transfer the remaining ingredients to a blender.

5) Blend on high speed until smooth.

6) Let cool and mix in the sour cream.

7) Add as desired to the picked smoked bluefish.

8) Finish with some lemon juice.

9) Serve with baguette or crackers.