Gourmet Getaway at 7 Springs

I had a wonderful time at Seven Springs’ Gourmet Getaway again this year.  We had a great time with great food and learned so much! Here I am with Baker Cathy Baronie who is the supervisor at Gingerbread Dreams.  It smells heavenly!   Over the next few weeks I’m going to post some of the recipes from the chefs.

Cathy and Chef Brie Rock worked together to demonstrate several delightful cupcakes …(including a Maple Bacon one!) I’ll post Cathy’s cupcake recipe soon but I wanted to start with Chef Jay Seghi from Point Brugge which is one of my favorite restaurants in Pittsburgh.  It’s in the charming Point Breeze neighborhood and is known for its mussels.  At first the restaurant only planned to offer them on Saturday nights but patrons demanded them all the time and now you can find them on the menu whenever you go.  There are various ways you can order them at the restaurant but this Thai Red Curry recipe is one of the most popular.

Chef Seghi says if you’re going to prepare this try and buy Prince Edward Island mussels if possible because they tend to be sweeter and slightly meatier. First you need to clean the mussels in a clean sink under cold running water. Discard any open mussels that do not close when tapped or squeezed. Next,  pull any little hairs that stick out from the crack in the shell and scrub the mussels lightly with your hands or a vegetable brush if the are excessivel dirty.  This can be done a few hours or even a day ahead of time and the mussels can be stored in the refrigerator covered with a damp towel.  Now for the good part…. Here is his magical Mussels sauce!


Curry sauce:

1 1/2 Tbsp ginger root, peeled and minced 2 1/2 – 3 Tbsp red curry paste

3 Tbsp brown sugar

1 1/3 cups heavy cream

1 Tbsp shallots, chopped fine

1 1/4 teaspoon curry powder

1 can (14 oz) coconut milk

1 lime, juiced

1. Sweat ginger and shallots in vegetable oil until shallots are translucent

2. Add curry paste and powder, stir over medium-low heat for 2 minutes

3. Add brown sugar and stir until dissolved

4. Add fish sauce and bring to a simmer

5. Label, and store in refrigerator. Yield about 3-4 cups

*curry paste – find at Asian specialty stores (Seghi uses Mae Ploy brand)

*coconut milk – find at Asian specialty stores (Seghi uses Chaokoh brand)


1 Tbsp minced garlic

1 lb mussels, about 18-24, cleaned

1/2-3/4 cup curry sauce

2 Tbsp minced shallots

3/4 cup dry white wine

Crusty French or Italian bread, for mopping up the sauce

Few springs cilantro and basil for garnish (optional)


1. Heat saute pan over medium-high heat. Cook mussels, garlic and shallots in a small amount of vegetable oil, stirring fequently, until garlic and shallots are aromatic and the first few mussels begin to open.

2. Add wine, bring to a boil, cover and steam 5-7 minutes or until mussels are open and the meat has pulled away from the sides of the shell and is firm to the touch.

3. Add curry sauce; bring to a boil and cook just until the sauce begins to thicken but remains brothy (just thick enough to begin to coat the shells.)  Add a little water if the sauce becomes too thick.

4. Toss with cilantro and basil if desired, and serve with crusty bread for mopping up the flavorful sauce.

Or if you want to enjoy them without having to do all of this yourself just Click here to check out the Point Brugge menu!


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