A recent meal at an old favorite, JCT. Kitchen, was delicious. The fried chicken was wonderful as always. However the standout dish of the day was the mussels. The broth was outstanding and enjoyed by everyone in the group. Would they share the recipe? — Becca Jennings, Atlanta
In sharing this recipe, executive chef Mikhail “Amadeus” Lixfeld wrote, “Over time, I’ve thought that simplicity behind food and fresh ingredients is what makes a dish shine. The sofrito in this dish, a classic Mediterranean technique, really complements the fresh and sweet flavor of the mussels. By cooking down the vegetables, their natural earthiness is awakened without overpowering the light sea flavor of the mussels. Adding the fat from the butter rounds out the notes of the vegetables and mussels. These simple ingredients, readily available across different regions and food cultures, is what drives the creativity behind dishes we create here at JCT.”
These Angry Mussels are offered on the menu as a first course and Lixfeld suggested it serves two to four as an appetizer, one or two as an entree.
As for which white wine to use, Lixfeld recommended something fruity to complement the sweet vegetable sofrito. He uses a chardonnay or riesling.
Anchovy Sofrito
JCT. Kitchen executive chef Mikhail Lixfeld suggested using any leftover sofrito with pasta or baked fish. The restaurant adds chopped olives to the sofrito to prepare its Day Boat Fish served with potato puree and lemon.
Nduja Butter
Nduja is a spicy spreadable Italian pork sausage, available at Italian delis like E. 48th Street Market in Dunwoody and Tuscany at Your Table in Virginia-Highland. Call ahead to be sure they have it in stock. Lixfeld suggested using the leftover nduja butter to saute shrimp or other shellfish. “It would also be nice with scallops and a ton of fresh lemon juice.”
From the menu of ... JCT. Kitchen & Bar, 1198 Howell Mill Road, Atlanta; 404-355-2252, jctkitchen.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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