EntertainmentKC Spotlight


What to try at Krokstrom at KC Restaurant Week

Posted at 12:17 PM, Jan 04, 2019
and last updated 2019-01-04 13:17:09-05

KANSAS CITY, MO. — More than 150 restaurants around the metro are coming together for a good cause. We preview KC Restaurant Week with a trip to Scandinavia! Katee Mclean, executive chef and owner of Krokstrom, shows us how to make some delicious Apple Dijon Mussels.

Apple Dijon Mussels


1/4 c. yellow onion, thinly shaved
1/4 c. fennel bulb, thinly shaved
1/4 c. green tart apple, thinly shaved
1 tbsp. vegetable oil
15-18 1/4# P.E.I. mussels
6 baby potatoes, quartered
1 c. heavy cream
1 c. apple juice
2 tbsp. Dijon mustard
Pumpernickel baguette

  1. Wash remove beards from mussels and store on a draining ice pack.
  1. Cook quartered baby potatoes until tender.
  1. In a heavy-bottom pan with a tight-fitting lid, add oil, fennel, onion and apple and sweat on medium heat until tender.
  1. Add mussels carefully to not break shells.
  1. Add apple juice and cream. Add potatoes over top.
  1. Swirl once with a spoon and place the lid, allowing the mussels to steam open. Approximately 5 minutes.
  1. Once mussels are open, remove them with a slotted spoon into a serving bowl.
  1. Add the Dijon mustard to the pan and return to a simmer.
  1. Taste the broth to check if you need to add more apple juice and/or cream.
  1. Pour the broth over the mussels and serve with a pumpernickel baguette.