Our brunch selections: Country Style Pâté - cornichons, whole grain mustard, country toast;
Sea Scallops Gratinées - caramelized fennel, onion marmalade, mussel cream and Mussels Marinière served with frites.
Update! ...with permission from Terry Lynch, here's the recipe:
Garlic, slivered 1/4 cup
Parsley, stems and leaves 1 sprig
Spanish Onion, medium dice 1 cup
Leek, washed and cut into medium dice 1 cup
Unsalted Butter 2 oz
Mussels 1 lb
White Wine 1.5 qt
Heavy Cream 1 qt
Over medium high heat, add the butter and sweat the garlic, onions and leeks. Add parsley. Add mussels. Add white wine and reduce by half. Add cream, reduce by ¼ . Bring to a boil then simmer for 20 minutes. Strain thru a china cap. Strain through a chinois. Cool over ice. Label, date and refrigerate.