INGREDIENTS:4 Idaho 80 potatoes, washed 20 oz. white wine 1 bunch flat parsley, cleaned and rough-chopped 1 Tbsp. fresh-picked thyme 1 small white onion, diced 3 cloves garlic, diced fine 4 Tbsp. butter 10 lbs. Prince Edward Island mussels, washed to taste, salt and pepper 3 eggs 2 Tbsp. water 1-2 oz. olive oil as needed, flourDIRECTIONS:Boil or steam potatoes until slightly undercooked in center. Let cool, then peel skin with a small knife. Slice potatoes across, about ½ inch thick. Set ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.