Birds were circling above as we took the photo for this one. At least this time I knew better than to turn my back on them before snapping the photo (see 5-4 scallops). Rappahannock, Royal Amethyst, Kumamoto Jewel and Blue Point oysters make up this tasty assortment of bivalve mollusks; each having a unique flavor profile that pairs nicely with the spicy aioli.
Fragrant lemongrass, rich coconut milk and spicy Thai chilis are the key ingredients that form the basis for this broth; with tasty, plump mussels tossed in for an absolutely irresistible, culinary creation.
What’s a mulliard? It’s one of the many nicknames I have for my dog Gracie. And since she’s so stinking cute, why not name a dish after her?
I found this recipe in a Francis Mallmann cookbook and loved it! It’s amazing how so few ingredients can bring out so much flavor. But why the name? Originally, when I cooked this dish I started with five scallops, but as I set up for the photo, turning my back for just a second, a seagull swooped in leaving me with four. Damn bird!