Vertical Detroit

This recipe is courtesy of Chef Alex Knezevic of Vertical Detroit: 

Sambuca Mussels
14-16 Mussels, cleaned
3 oz tomatoes, diced
2 oz cured and smoked salmon
1 shallot, diced
2 cloves garlic, minced
2 oz Sambuca, white
6 oz cream
Fresh chives and basil
Salt and pepper to taste

Sweat onions and garlic with a pinch of salt until soft. Add tomatoes and continue to cook until tomatoes are slightly soft, not burning garlic. Add mussels and Sambuca. Flame and add cream. Cover pan until mussels open and are cooked. Finish with fresh herbs and smoked salmon. Season to taste.

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