Born in Mexico, Chef Carlos Gaytan spent time on the Pacific coast, where he learned to scuba dive at 17 years old. He grew up foraging for seaweed along the shore, lobster on reefs, and tiny regional shrimp. He is passionate about protecting the reefs for future generations.
Recipe
Mejillones
Ingredients
- Diced shallots
- White wine
- Saffron
- Heavy Cream
- Butter
- Dry Chorizo
- Salt
- Pepper
- Lemon juice
- Jalapenos
- Fennel
- Olive oil
- Mussels
Method
- In a saucepan, add diced shallots, white wine, and saffron. Reduce for 15 minutes over low heat, then add heavy cream and reduce for another 10 minutes or until you see sauce come together with the heavy cream.
- Add butter in medium-sized squares. Blend. Add salt, pepper, and lemon juice to taste
- In a separate large pan, heat olive oil. Add dry chorizo, fennel, jalapenos, and mussels. Saute for 5 minutes, then add white wine and let simmer for 2 minutes.
- Add prepared cream sauce and serve immediately with crostinis.
