Friday, January 8, 2010

Lamburgers with Green Tomato Chutney and Steamed Mussels and Leeks

There's nothing like a local lamb burger, unless it's a lamburger with New York feta and some green tomato chutney from your own unfortunate blight ridden garden. When life gives you green tomatoes, make green tomato chutney!

How good are mussels? When you get 2 lbs. of sustainably farmed mussels from RI for $3 you really cannot go wrong. Steamed in a bath of white wine and shrimp stock, butter, olive oil, leeks, red onion, a little hot red pepper and parsley, served with local bread slathered with VT butter. (Gives you a good excuse to eat practically a stick of butter.)


  1. Two of my favorites in one day? Stupendous! You are living well my friend. Nice touch with the dill.

  2. I love mussels. Give them to me everyday :)

  3. Thanks, Dane! Admittedly, this was after quite a few days of cheese sandwiches and an otherwise empty fridge. Wish you could share it with me!

    Ellie, yes! I went to a place in Montreal once that served only mussels and excellent beer. It was heaven!

  4. Mmmmmmm! What a fabulous use for green chutney. It's exactly the kind of thing that I can and never eat.

  5. Doris- I know, right? I have been eyeballing my green tomato chutney (of which there is a lot this year!) over the past few months wondering how I will eat it all. It is fabulous on a lamburger, and probably just as good on a plain burger. Score!