From: Executive chef Mark Goldberg, Park Restaurant and Bar, Cambridge, MA. Yield: 4 servings. Steamed Mussels: 2 lb. mussels in shell, washed ½ cup white wine 1 shallot, sliced 1 garlic clove, smashed and sliced as needed, oil 2 sprigs thyme Preserved Lemon: 2 lemons 1 cup water 1 cup sugar ¼ cup vinegar 1 star anise Sourdough Batter: ½ cup sourdough starter (available at specialty stores) 1 cup soda water Horseradish Dipping Sauce: ½ ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.