Shaun Brady Recipes

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Yield: 6 to 12

3/4 lb Mussels
1 1/2 Cups chopped tomatoes
3 cloves Sliced Garlic
2tablespoons Parsley chopped
Salt / Pepper to taste
8oz 1each Bread Bowl
1/4 cup White wine
1 teaspoon Shallots small dice
1 teaspoon chopped Mint
1 each lemon juice and zest

1. Heat a large Saute Pan on high heat till it start to smoke add your mussels, garlic, shallots, white wine cook till all mussels have opened about 3 to 4 minutes add chopped tomatoes cook for about 3 to 4 more minutes. Then add chopped herbs.
2. Cut the top off the bread bowl and scoop out the center of the bread to make a bowl pace in oven for a couple off minutes to heat the bread
3. Place bread in a large pasta bowl and but the mussels in the bread bowl and around the bread with the sauce and enjoy.

1 cup Strawberries
1/2 cup Blackberries
1/2 cup Blueberries
1/2 cup Raspberries
1 Tablespoon Balsamic Reduction
1 cup Fresh Basil
1/2 cup Sugar
mint leaf

1. In a blender and sugar and basil blend till it mixed together, place in a bowl and leave out over night keep mix it together a few times.
2. Cut up your berries and toss in the balsamic reduction.
3. Place in a Martini Glass and top with Basil sugar.

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