A Valentine’s Day recipe from Jax Fish Home & Oyster Bar chef Sheila Lucero

For Denverites who could not snag a Feb. 14 reservation, Jax Fish Home & Oyster Bar government chef Sheila Lucero shared a scrumptious mussels recipe with Axios Denver to make along with your particular somebody.

Why it issues: American culinary skilled Fanny Farmer as soon as mentioned one of the best ways to an individual’s coronary heart is thru their abdomen.

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What to get:

  • 1 tablespoon vegetable oil

  • 1 tablespoon shallot, julienne

  • 1 teaspoon garlic, minced

  • 1 lb. mussels, cleaned

  • Pinch salt

  • Pinch black pepper

  • 1 tablespoon recent parsley, chopped

  • 1 teaspoon recent thyme, chopped

  • 5 ounces chardonnay

  • 1 ounce lemon juice (recent squeezed)

  • 2 ounces butter

  • 1 slice grilled bread, for dipping

What to do:

  • Add oil to a big sauté pan or medium-sized pot.

  • Warmth oil over medium-high warmth.

  • Add shallots and garlic to sizzling oil, stirring continuously for one minute. Flip down the warmth if garlic and shallots are browning too quick.

  • Add mussels and stir.

  • Proceed to toss and stir mussels, add salt, pepper and herbs.

  • Deglaze with wine and lemon juice.

  • Cowl pot with lid to steam the mussels, 2-3 minutes.

  • Take away the lid and stir, ensuring mussels have popped open.

  • Stir in butter.

  • As soon as butter has melted, pour mussels and broth into a big bowl.

  • Discard any mussels that didn’t open.

  • Add grilled bread on the facet.

What she’s saying: “Take pleasure in!” Lucero says.

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