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BellAtrix restAurAnt BOOK A tee tiMe servinG hOurs BellAtrix reOpens fOr OutdOOr dininG B ellatrix Restaurant is back open for outdoor dining with lunch and dinner available on the patio. The current hours are as follows: lunch Sunday-Monday, 11 a.m.-4 p.m. Tuesday-Saturday, 11 a.m.-3 p.m. BAr Menu Tuesday-Thursday, 3-6 p.m. Friday-Saturday, 3-8 p.m. dinner Friday-Saturday, 5-8 p.m. Hours are subject to change and reservations should be made in ad- vance by calling (760) 601-3690. > CliCk here to view the Bellatrix menus. I f you want to add a taste of Bellatrix Restaurant to your next homemade meal, here's an appetizer recipe from Executive Chef Gerard Brunett (pictured) that's sure to hit the spot… Green tip Mussels with prosciutto and sundried tomatoes ingredients: • 8 green tip mussels • ½ oz. julienne sundried tomatoes • ½ oz. julienne prosciutto • 7 ea. medium roasted garlic cloves • 3 sprigs fresh thyme minced • 1 tbsp. olive oil • 2 oz. white wine • 3 oz. heavy cream • 1 tbsp. unsalted butter • Slivered green onion as garnish • 2 pc. sliced, oil brushed and grilled French baguette as garnish • Salt and pepper as necessary directions: > Heat olive oil in pan over medium flame. > Add tomatoes, garlic and prosciutto, sautéing lightly. > Add the white wine and reduce by half. > Add the mussels, thyme and heavy cream. > Simmer until the mussels are hot. > Remove from pan and arrange in a warm pasta bowl. > Add the butter, salt and pepper as necessary to the remaining liquid in the pan and swirl until desired consistency. > Spoon the mixture evenly over the mussels. > Garnish with the slivered green onions and olive oil grilled baguette slices and serve. fresh stArt Enjoy this Green Tip Mussels appetizer recipe from Chef Gerard

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