Mussels & Mead Bruschetta
Recipe courtesy of Nicholas Tomasic
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Cooking tools:
- Mandoline
- Grater
- Pot
- Saucepan
- Mason jar
- Oven
- Foiled baking sheet
- Aluminum foil
- Cutting board
- Chef's knife
- Paring knife
- Mixing bowl
- Pan
- Wooden spoon
- Colander
- Cloth towel
- Paper towel
- Slotted spoon
- Tongs
- Pastry brush
- Plate
- Measuring cup
- Measuring spoon
- Bread knife
- Spoon
- Kitchen scale
- Deep-fry thermometer
- Fine-mesh sieve
- Kitchen timer
- Spatula
Ingredients
- 2 lb PEI mussels
- 3/4 cup “Cyser” Apple Mead from the Island Honey Wine Company
- 1/4 cup olive oil + more for brushing
- 5 shallots
- 1 lemon
- 2 large sprigs fresh oregano
- 2 large sprigs fresh thyme
- 1 large red pepper
- 1 cup chopped arugula
- 1 large PEI russet potato
- Vegetable oil (enough to fill your pot to a 2 inch depth for frying)
- 1/2 cup white wine vinegar
- 1 tbsp white sugar
- 1 tbsp salt
- 1 tbsp whole peppercorns
- 1 baguette
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