New Reserve Executive Chef hails from Ireland

Chef Shaun Brady has stepped in to lead the kitchen at Reserve inside the Ambassador Hotel . Chef Brady is from Ireland and has created a unique recipe featuring mussels. Watch the video in the player above to see the Chef's tips for cooking mussels in your kitchen. 

Mussels in a Bread Bowl


Mussels - 3/4 lb
Shrimp Stock - 1 1/2 Cups
Heavy Cream - 1/2 Cup
Parsley chopped - 2 tablespoons
Salt / Pepper
Bread Bowl 8oz - 1 each
White wine - 1/4 cup
Shallots small dice - 1 teaspoon
Chopped Garlic - 1 clove

1.    Heat a large saute pan on high heat until it starts to smoke.  Add your mussels, garlic, shallots, and white wine.  Cook until all mussels have opened-  about 3 to 4 minutes. Add shrimp stock and cook for about 2 more minutes  Next, add cream and chopped parsley and reduce heat by about half .
2.    Cut the top off the bread bowl and scoop out the center to make a bowl. Place in oven for a couple of minutes to heat the bread.
Place bread bowl in a large pasta bowl and put the mussels in the bread bowl and around the bread with the sauce and enjoy.

Shrimp Stock

Tomato Paste - 2 teaspoons
White wine - 1  cups
Water - 4 cups
Black peppercorns - 1/4 teaspoon
Salt - 1/4 teaspoon
White onion - 1 each
Carrots medium size - 2 each
Celary stalk - 3 each
Garilc - 3 cloves
UnSalted Butter - 2 oz
Olive oil - 1 oz
shrimp Base - 3 teaspoons

1.    In a sauce pan, melt butter.  Add olive oil and vegetables and sauté for a few minutes.  Next, add shrimp base and tomato paste and cook for about 1 minute.  Add wine and reduce by half.  Next, add water, salt and peppercorns and  let mixture simmer for about 20 minutes.  Taste for season.  If satisfactory, strain stock.

Mixed Berries with Basil Sugar


Strawberries - 1 cup
Blackberries - 1/2 cup
Blueberies - 1/2 cup
Raspberries - 1/2 cup
Balsamic Reduction - 1 tbl.
Fresh Basil - 1 cup
Sugar 1/2 cup
Mint Leaf


1. In a blender add sugar and basil. Blend until mixed together and place in a bowl and leave (uncovered) out on counter over night (to dry out) Continue to mix together a few times with a fork the next day.

2. Cut up your berries and toss in the balsmic reduction.

3. Place in a Martini Glass and top with Basil Sugar and garnish with mint leaf.


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