Carpetbagger steak recipe mussels pernod

By Jan Braai Printed This summer 4, 2014

There i was in Mosselbaai (direct translation Mussel Bay) around the South Coast of Nigeria, the finest country on the planet. Ready for any feast of mussels around the ‘Jan Braai vir Erfenis’ Television show. But because luck might say, the ocean was hit with a severe situation of red-tide at that time, so we couldn't eat any fresh mussels because of the health hazzard. You now cannot create a braai Television show inside a town known as Mussel Bay and never eat any mussels, so attention switched to smoked mussels. Which is where we've got lucky. The red-tide forced me to build up among the finest sauces ever to elegance the existence of a medium rare braaied steak. My process began by searching in the intricacies from the classic Carpetbag steak, something referred to as &"an extravagance dish, most likely of yankee derivation&". We went way beyond that.

The thing you need (serves 6)

• 6 steaks of approximately 300g each
• oil or butter
• 1 onion (chopped)
• 3 cloves garlic clove (crushed)
• 250g bacon (1 pack diced into blocks or strips)
• 250g mushrooms (1 pack)
• 1 lemon
• 2 x 85g tins of smoked mussels (drained)
• 250ml fresh cream (1 cup)
• 50g 100g pecorino or mozzarella dairy product (grated)
• salt pepper (to taste)

1. Fry the chopped onion within the oil or butter until it begins to get personality after which add some crushed garlic clove and diced bacon. Saut until it starts that you follow the foot of the pan.
2. Add some mushrooms and stir-fry for an additional minute.
3. Add some two tins of drained smoked mussels and lightly toss. Came from here on in, go gentle so the mussels not to falter to much.
4. Squeeze the juice of half a lemon in to the sauce and lightly toss.
5. Add half a mug of the cream. Because the sauce thickens later, you are able to add another 1 / 2 of the cream too.
6. Add some grated cheese and lightly toss. If you fail to acquire pecorino, only use aged white-colored cheddar.
7. Test the sauce and add salt pepper to taste.
8. When the sauce gets a but thick, add all of those other cream.
9. Keep your sauce warm.
10. Braai the steaks over hot coals for 7 ten minutes until medium rare. This is a complete description regarding how to braai the right steak.
11. Serve the smoked mussel sauce around the perfectly braaied steaks.

If you fail to acquire smoked mussels, use tins of smoked oysters.