1.02.2010

Mon Ami Gabi | Las Vegas

Per advice from a friend, we decided to include a french bistro restaurant in our adventures. Located at the front of the Paris hotel, right across from the Bellagio fountains, Mon Ami Gabi, was an amazing brunch experience. This was the day after we ventured out for brunch at Bouchon, and I have to admit that I found it no less delectable then Thomas Keller's creation. It was a combination of great food, wonderful service by Jean Claude (also known as Keith after hours), and the quintessential French bistro atmosphere. We sat in a glass-covered veranda, sun lit and warm. The wine carts, tile floors, and the general comfortable feeling of the bistro was perfect. I had a great pinot, recommended by Keith and inhaled the warm french baguette left on our table in about 2 minutes (with butter of course)!

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.

Yes, these were bathed in butter! But read that in a positive way, this is the way French bistro food was intended to be. So good were the mussels, I requested the recipe from Chef Terry Lynch, and to my surprise received the recipe in email today! I will check if I am permitted to share with my readers and if I am, you too can benefit from this amazing dish, so amazing in fact that I needed a second baguette to soak up all the sauce.

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.

2 comments:

Evelina said...

I am glad you loved it! :)

Now i want to go back, and have those amazing mussels.

Lauren said...

Can you get the scallop recipe too?
They were so amazing!

Thanks, Lauren

Laurentaylor03@gmail.com