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Honey Mussels Invade Boston Beacon Hill Hotel & Bistro Adds British Columbia Honey Mussels to Menu

Beacon Hill Hotel & Bistro Adds British Columbia Honey Mussels to Menu

 
PRLog - Feb. 4, 2013 - (BOSTON, MA) – Migrating from British Columbia to plates across the east, the British Columbia Honey Mussel is the newest seafood featured on the Beacon Hill Hotel & Bistro’s menu. Unlike its Prince Edward Island peers, honey mussels are known for being larger and sweeter, due in part to the stringent and carefully monitored culturing process which yields a clean, plump and sweet result. In addition to the rich taste, honey mussels receive their name for the amber-colored appearance of their shell making them a beautiful addition to any meal.  

“British Columbia Honey Mussels are a rare treat for shellfish lovers. High meat to shell ratio, these mussels are best served out of the shell, as a proud display on the plate. Not simply mounded in a bowl with broth. While the common mussel is simply a vehicle for savory white wine broth and toast, the honey mussel is in its own way, the star of the show,” said Josh Lewin, Executive Chef of Beacon Hill Hotel & Bistro.

At Beacon Hill Hotel & Bistro, Lewin approaches all his culinary ventures by incorporating sustainable practices and will be serving the British Columbia Honey Mussels with chamomile scented farro, glazed baby carrots and caraway brittle ($13). For those cooking at home, Lewin has created a recipe which showcases the honey mussels in a simple and straightforward manner.
                                                         
Recipe:
1/2 cup dry white wine
1 clove garlic, crushed
1 sprig thyme
1 pound, British Columbia Honey Mussels
Kosher salt
                       
Directions:  
Heat a heavy bottomed sauce pot over medium high heat until very hot. Add all ingredients and cover tightly. Allow 3 - 5 minutes for cooking. Mussels are done when shells open fully. Reserve cooking liquid.

Shuck cooked mussels from their shells and reserve.

To serve:
Reserve cooking liquid
1/2 pound cold unsalted butter, diced

Add cooking liquid to small sauce pan and reduce by half.
Slowly whisk in butter, one piece at a time until you reach a sauce like consistency. Taste and adjust seasoning if needed.

Warm mussels in the butter before serving.


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About the Beacon Hill Hotel & Bistro:

The Beacon Hill Hotel & Bistro is both an intimate and authentic boutique hotel, and an award-winning Bistro in Boston’s historic Beacon Hill. The Hotel consists of 12 guest rooms and one in-room suite; blending both modern convenience and historical character reflected in its thoughtful and distinctive design.

The Bistro serves Breakfast, Lunch and Dinner, as well as, weekend Brunches and is open 365 days a year. Hours of operation are as follows:  Breakfast: Monday through Friday 7AM to 10AM &  Saturday and Sunday 7:30AM to 10AM, Lunch: Monday through Friday 11:30AM to 3PM, Brunch: Saturday and Sunday 10AM to 3PM,  Afternoon Bar Menu:  All Week 3PM to 5:30PM, Dinner:  Monday through Saturday 5:30PM to 11PM - Sunday 5:30PM to 10PM.

The Beacon Hill Hotel & Bistro is located at 25 Charles Street and is adjacent to the Public Garden on the corner of Charles and Chestnut Street, easily accessible by T from either the Charles/MGH or Park Street Stations. For More information please call 617-723-1133 or 617-723-7575 or log on to: www.beaconhillhotel.com.

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