RECIPE: Make JCT. Kitchen & Bar’s Angry Mussels
A recent meal at an old favorite, JCT. Kitchen, was delicious. The fried chicken was wonderful as always. However the standout dish of the day was the mussels. The broth was outstanding and enjoyed by everyone in the group. Would they share the recipe? — Becca Jennings, Atlanta
In sharing this recipe, executive chef Mikhail “Amadeus” Lixfeld wrote, “Over time, I’ve thought that simplicity behind food and fresh ingredients is what makes a dish shine. The sofrito in this dish, a classic Mediterranean technique, really complements the fresh and sweet flavor of the mussels. By cooking down the vegetables, their natural earthiness is awakened without overpowering the light sea flavor of the mussels. Adding the fat from the butter rounds out the notes of the vegetables and mussels. These simple ingredients, readily available across different regions and food cultures, is what drives the creativity behind dishes we create here at JCT.”
These Angry Mussels are offered on the menu as a first course and Lixfeld suggested it serves two to four as an appetizer, one or two as an entree.
As for which white wine to use, Lixfeld recommended something fruity to complement the sweet vegetable sofrito. He uses a chardonnay or riesling.
- 1 tablespoon canola oil
- 2 serrano chile peppers, stems removed, sliced, seeds removed if desired
- 1 pound cleaned mussels
- 1/4 cup white wine
- 1/4 cup chicken stock
- 1/3 cup Anchovy Sofrito (see recipe)
- 4 tablespoons Nduja Butter (see recipe)
- Fresh lemon juice, to taste
- Salt and freshly ground black pepper, to taste
- Chopped parsley, to taste
- Crusty bread, for serving
- In a large skillet over high heat, add oil and peppers and saute, stirring continually, until peppers are aromatic, about 1 minute. Add mussels and toss them with the mixture. Add wine and stock and cover the pot. Steam the mussels until they open, uncover, then add Anchovy Sofrito and Nduja Butter. Stir until the butter has emulsified with the pan sauce. Season sauce to taste with lemon juice, salt and pepper. Stir in chopped parsley. Serve with crusty bread. Makes 4 appetizer servings.
Nutritional information
Per serving: Per serving: 366 calories (percent of calories from fat, 75), 16 grams protein, 7 grams carbohydrates, trace fiber, 30 grams total fat (10 grams saturated), 68 milligrams cholesterol, 474 milligrams sodium.Anchovy Sofrito
JCT. Kitchen executive chef Mikhail Lixfeld suggested using any leftover sofrito with pasta or baked fish. The restaurant adds chopped olives to the sofrito to prepare its Day Boat Fish served with potato puree and lemon.
- 1 large carrot
- 2 ribs celery
- 1/2 large white onion
- 4 cloves garlic
- 1 cup olive oil
- 1 cup canned diced San Marzano tomatoes, drained
- 6 anchovies, diced
- 1 teaspoon dried red pepper flakes
- In the bowl of a food processor, roughly chop carrot, celery, onion and garlic.
- In a medium saucepot, heat olive oil over low heat. Add chopped vegetables and simmer slowly for 2 hours. Add tomatoes, anchovies and dried pepper flakes and simmer 30 minutes. Remove from heat and allow to cool. May be made ahead and refrigerated for up to 2 weeks. Makes 2 cups.
Nutritional information
Per serving: Per tablespoon: 64 calories (percent of calories from fat, 92), trace protein, 1 gram carbohydrates, trace fiber, 7 grams total fat (1 gram saturated), 1 milligram cholesterol, 47 milligrams sodium.Nduja Butter
Nduja is a spicy spreadable Italian pork sausage, available at Italian delis like E. 48th Street Market in Dunwoody and Tuscany at Your Table in Virginia-Highland. Call ahead to be sure they have it in stock. Lixfeld suggested using the leftover nduja butter to saute shrimp or other shellfish. “It would also be nice with scallops and a ton of fresh lemon juice.”
- 1 stick unsalted butter at room temperature
- 1 ounce nduja
- In the bowl of a stand mixer fitted with the whisk attachment, combine butter and nduja and whip until smooth and doubled in volume. Store in refrigerator for up to 3 weeks. Makes 3/4 cup.
Nutritional information
Per serving: Per serving: Per tablespoon: 75 calories (percent of calories from fat, 97), trace protein, trace carbohydrates, no fiber, 8 grams total fat (5 grams saturated), 22 milligrams cholesterol, 20 milligrams sodium.From the menu of ... JCT. Kitchen & Bar, 1198 Howell Mill Road, Atlanta; 404-355-2252, jctkitchen.com.
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