Ocean to Table

Recipes from Chef Maria Pollio  |  Del Mar Bar & Bistro

Mussels Dijon

Ingredients

• 2 tablespoons olive oil
• 2 to 3 cloves of garlic, finely chopped
• 2 medium shallots, finely chopped
• 2 tablespoons of unsalted butter
• Half a lemon
• 2 teaspoons Dijon mustard
• 2 teaspoons whole grain mustard
• ²/₃ cup white wine
• 2 pounds of local mussels, scrubbed and debearded
• ½ cup heavy cream
• A good pinch of chopped mixed fresh herbs (I use parsley, thyme and oregano)
• Kosher salt and pepper to taste
• Fresh scallions to garnish

Directions

1. Heat olive oil over medium heat in a pot with a tight-fitting lid.
2. Add garlic and shallots and sauté until soft, about 2 minutes. Stir in the butter, lemon half, both mustards and white wine.
3. Increase heat to high and bring to a boil. Add mussels and cover. Cook for about 3 to 5 minutes until the mussels have opened.
4. Add the heavy cream, fresh herbs, and salt and pepper; simmer until slightly reduced. Discard any mussels that do not open. Discard lemon half.
5. Divide evenly among two bowls and garnish with curly scallions. To curl scallions, julienne and put in ice water. Enjoy with good crusty bread. Serves 2 (as an appetizer)

Recipe from Chef Chris Jenkins  |  Chatham Bars Inn

Ingredients

• 20 Chatham oysters
  (scrubbed and rinsed)
• Burgundy Cream Sauce
• 2 teaspoons butter and 2 tablespoons butter, unsalted
• 2 teaspoons shallots, minced
• ¼ teaspoon garlic, minced
• 1 cup white burgundy wine
• ¼ teaspoon white wine vinegar
• 1½ cup heavy cream
• 2 pinches saffron
• ¼ cup leek (whites only), cut in ½-inch rounds and blanched
• 2 ounces fresh chanterelle mushrooms, cleaned
• 1 cup Tuscan kale, cut in 1-inch pieces and blanched
• Fresh lemon juice, to taste
• Salt and ground white pepper, to taste
• 2 teaspoon chives, finely sliced

Garnish

• 1 ounce trout roe*
• 12 each pickled chanterelle mushrooms**
• 20 sheep sorrel leaves

Directions

1. Carefully shuck the oysters into a small bowl and reserve oyster “liquor.”
2. To make the sauce, start by sweating the shallots and garlic in 2 teaspoons of butter until soft and fragrant, about 2 minutes. Add the wine and vinegar and reduce over high heat until 1 tablespoon of liquid remains. Add the heavy cream and saffron, and bring to a boil. Remove from heat once sauce has boiled. Keep warm.
3. In a small pan, sauté the mushrooms in 2 tablespoons of butter for 1 to 2 minutes, seasoning lightly with salt and pepper, then add to sauce. Next, add the kale and leeks to the sauce and bring to a boil again. Add oysters and turn heat down to very low. Warm the oysters in the sauce for about 2 to 3 minutes until they become slightly firm, but not cooked through.
4. Season to taste with lemon juice and add more salt and pepper, if needed. Add chives to the sauce.

To Serve

In four warm bowls, use a spoon to place five oysters in each dish. Spoon some of the cream sauce evenly among the bowls. Garnish with a scattering of trout roe, three pickled chanterelle mushrooms and five pieces of sheep sorrel. Serve warm with toasted baguettes.

*Trout roe is available at Browne Trading Company (brownetrading.com)

**Chanterelles are available seasonally at D’Artagnan  (dartagnan.com)

Serves 4 as an appetizer

Chatham Bars Inn offers several dining options, including
Stars, The Sacred Cod, Beach House Grill and The Veranda,
297 Shore Road, 508-945-0096, chathambarsinn.com

A fan favorite at the Wild Goose Tavern,
located at the Chatham Wayside Inn

Prepared by Chef Versel Johnson

Ingredients

• 20 medium-sized lobster and ricotta raviolis*
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped shallots (about 2 large)
• 2 tablespoons chopped garlic (2 to 3 cloves)
• 1 bunch asparagus, trimmed and cut into ½-inch pieces
• 12 grape tomatoes cut in half (baby heirlooms recommended)
• ¼ cup white wine
• 2 cups heavy cream
• 1 pound lobster meat
• 2 ears of cooked corn, shaved
• 1 cup freshly grated Parmesan cheese

Directions

1. Cook the raviolis per instructions on package.
2. Heat olive oil in large saucepan over medium heat. Add the shallots and garlic, sauté until translucent.
3. Add asparagus and tomatoes and sauté another few minutes until tomatoes start to blister.
4. Add wine and reduce by half.
5. Add cream, lobster and corn. Bring pan to a low simmer. Add cheese and stir until sauce thickens to desired consistency.
6. Toss in raviolis to heat and divide into bowls.

Serves: 4 to 5

*Fresh lobster ravioli is available at Mac’s Chatham Fish & Lobster. You can also purchase fresh shrimp and lobster ravioli by RANA, sold in the dairy section at Chatham Village Market.

The Wild Goose Tavern, located
at the Chatham Wayside Inn
512 Main St., Chatham,
508-945-5590, wildgoosetavern.com

Recipe by Chef Anthony Silvestri

Pate’s Restaurant

Ingredients

Creamed corn:

• 2 pounds fresh corn, grated off the cob
• ½ cup onions, finely chopped
• 2 tablespoons garlic, minced
• 2 tablespoons sugar
• 1 cup heavy cream
• 1 cup milk
• 2 tablespoons butter
• ½ cup grated Romano cheese
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon red pepper flakes
• ½ cup olive oil
• 4 pounds large scallops, cleaned of the side muscle
• Chili oil, as needed
• ½ cup chopped basil
• Fried or baked julienned potato strings

Directions

1. Place all ingredients for the creamed corn, except the cheese, into a saucepan and cook for about 15 minutes over medium heat. If it gets too dry, add a little water as needed. When finished, stir in the cheese and keep warm.
2. Heat olive oil in medium saucepan and cook the scallops for a minute on each side. Do this in two to three batches so the scallops achieve a nice, golden color. Place the scallops on top of the creamed corn, and finish the dish with fried or baked julienned potato strings, chili oil and fresh basil.

Serves 6-8 

Pate’s, 1260 Main St.,
508-945-9777,
patesrestaurant.com