Mussels
Ingredients
- 1.33 Teaspoon chili flakes
- 2 Count onion, julienne finely
- 2 Count garlic, finely sliced
- 7 Pound mussels, PEI, cleaned
- 26.5 Ounce shredded chicken leg confit (see recipe below)
- 4.5 Cup dry white wine
- 3 Cup coconut milk
- 5 Ounce butter
- 7 Ounce pickled chilies (see recipe below)
- 0.67 Cup cilantro leaves, picked
- 0.67 Cup small basil leaves or micro basil, picked
- 10 Count pieces of Rouille toast (see recipe below)
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