Tuesday, June 23, 2015: Corn Bread & Mussels by Chef Cullen Campbell


Corn Bread & Mussels

Corn Bread


* 2 pounds bacon fat

* 3 cups cornmeal

* 1 ¼ teaspoon baking powder

* 1 ¼ teaspoon backing soda

* 2 ½ teaspoon salt

* 2 eggs

* 3 cups buttermilk

Preheat oven to 350 degrees. Grease a baking pan with the bacon fat.

In a mixing bowl, whisk together dry ingredients. Add eggs, salt, buttermilk and mix until combined. Pour mixture into baking pan. Bake the cornbread until its golden brown and cooked through (20-25 minutes). Let cool in the pan, then remove and cut into squares.

Potlikker Mussels


* ½ diced onion

* 2 tablespoons garlic

* 2 cups greens

* 1 cup tomato puree

* ½ cup apple cider vinegar

* ½ bottle white wine

* 4 cups veg stock

* 6 tablespoons butter

* Salt and pepper to taste

* 3 pounds mussels

In a pot, sauté onion, garlic and greens in oil until wilted. Add tomato puree, apple cider vinegar, white wine, veg stock, salt and pepper. Simmer the sauce for 45 minutes. Add mussels, cover and steam until opened. Discard any unopened mussels and add butter until melted.

Put a hunk of corn bread in a bowl and pour mussels over it. Serve additional corn bread on the side for soaking up the sauce.