Trained in Paris, Chef Charlie Socher’s head chef position in the Chicago area was at The Chardonnay, where he earned a 3½-star rating from the Chicago Tribune. Charlie opened Café Matou in Chicago in 1997, and there he serves such delicacies as the recipe below, for mussels in a vegetable broth that can be made from locally grown peppers, scallions, herbs, and tomatoes.
Mussels in a Summer Vegetable-Fine Herb Broth |
Ingredients 2 lbs. mussels 2 lbs. tomatoes, skinned, seeded, and chopped 2 sweet peppers, seeded, and chopped 4 garlic cloves, chopped 4 scallions, sliced cross-wise ¼ teaspoon saffron (optional) 2 ounces extra virgin olive oil 2 ounces small pasta, e.g., orzo, anelli, cooked according to instructions 8 oz. dry white wine 8 oz. stock (fish, chicken, or vegetable) 4 oz. fresh herbs, e.g., basil, thyme, oregano, dill, tarragon, mint, parsley 4 oz. parmesan, grated |
Directions Heat oil in large sauce pan; add scallions and garlic; cook for 1 minute at medium high Add peppers; cook for 1 minute at medium high heat. Add tomatoes and saffron; cook for 1 minute at medium high heat. Add stock and wine; bring to a boil, uncovered. Add mussels; cover and cook on medium high to high heat until mussels open. Add pasta and chopped herbs. Toss lightly to combine. Serve in bowls with parmesan on the side. |