ONLINE BONUS ARTICLE! Ted Allen's secret to mussels prep

In the cover article for the Watermark Annual Food and Wine issue, Chopped host and cuisine guru Ted Allen gabbed about his upcoming gig hosting Halifax Uncorked (Daytona Beach’s annual food, wine, barley and jazz festival Nov. 21 and 22).  Allen also talked about current politics, food trends, and holiday entertaining. Throughout the interview, Allen generously offered up some of his current favorite food preparations.  Here is a fascinating way to prep mussels, courtesy of Allen’s friend, Chopped judge Alex Guarnaschelli.
 
“My friend Alex Guarnaschelli has a new show called Alex’s Day Off.  She is so funny and witty, and I love spending time with her on the show.
 
Anyway, we watched Alex’s new show, and she made mussels.  She had this stovetop grill pan that covered two burners.  She heated it up to its absolute highest heat.  And I think all she did to the mussels was to toss them in oil, maybe some white wine or something.  Alex took the mussels and threw them on this super-hot grill, and steam went everywhere.  Then, as the mussels opened, she picked them out—right out of the shell one at a time as they opens.  Alex tossed them with these bread crumbs that she’s toasted in olive oil and maybe garlic and parsley and stuff.  It’s so simple. 
 
She’s got such a good way to do mussels that get a good flavor from the grill, so if you like the mussels, that might be a good thing to try.  And it’s also a bit theatrical, which is also fun!”
 
Allen appears at Halifax Uncorked, an annual Daytona Beach food festival in Nov. 21 and 22.  Allen’s web site has with blogs and information on his shows.

Ready to read the whole Ted Allen feature? Don't forget to pick up Watermark on the newsstands now!