Recipes Inspired by the Mothers of Celebrity Chefs and
Sauteed Mussels with Sweet
Basil and Garlic
By Chef Nadsa de Monteiro-Perry (more info)
For this recipe you can use local mussels, but I prefer to
use the wonderful plump and clean mussels from Prince Edward
- 1 oz oil
- 3 tbsp chopped garlic
- 2 lbs. PEI Mussels, washed
- 5 tbsp Sugar
- 1 1/2 tsp. Salt
- 6 oz. chicken stock
- 1/4 cup red bell pepper, julienned 1 inch long
- 1/4 cup jalapeno, sliced
- 1/4 cup scallion, sliced on the bias
- 1/4 cup sweet basil, plucked leaves
1). In large saute pan , add oil, sugar, chopped garlic, salt,
and jalapeno pepper, and the mussels.
2). Heat up the pan until very hot, all the while shaking
the pan as not to burn the sugar and other ingredients on
3). Once the pan is piping hot, add the chicken stock and
shake the pan well . Stir to mix all the ingredients well.
4). Once all the mussels have opened, add scallion, red
bell pepper and sweet basil. Stir to mix all the ingredients
and cook for another 30 seconds.
5). Serve with steamed jasmine rice.
Nadsa de Monteiro-Perry is the Executive Chef of The Elephant
Walk Boston, 900 Beacon Street, Boston, MA 02215, (617) 247-2887.
She is also Co-Executive Chef at The Elephant Walk Cambridge,
2067 Massachusetts Ave., Cambridge, MA 02140, (617) 492-6900.
The restaurants specialize in French and Cambodian Cuisine.
Nadsa de Monteiro-Perry is the daughter of Longteine de Monteiro
who has been credited with introducing Cambodian food to the