Make Brooke's Top Chef Challenge-Winning Mussels, Frog Legs

Brooke Williamson took home the top prize in last week's Top Chef: Seattle episode.

Feel like making a version of the winning dish on last Wednesday's Top Chef? Brooke Williamson, owner of the Hudson House in Redondo Beach and the Tripel in Playa del Rey, put together the winning combination of frog legs and mussels for the "Reimagine Surf & Turf" elimination challenge.

On BravoTV.com, Chef Michael Voltaggio shows viewers how to make the main course of herb-butter green-lipped mussels and beet madras-glazed frog legs with papadums and a fennel-celery root puree.

The complete printed recipe, along with other recipes from Top Chef: Seattle, can be found on Bravo's Recipe Finder.

Ingredients include mussels, parsley, cilantro, cream, apple cider vinegar, madras curry paste, frog legs and fenugreek powder, among others.

Episodes of Top Chef: Seattle air at 10 p.m. Wednesdays on Bravo.

maureen February 05, 2013 at 08:12 PM
Woo Hoo- as a loyal fan since the first season of Top Chef, it's great to see a local cheftestant on the show. As a local patron of Hudson House from the first days the doors opened- we are so proud of Brooke and wish her inspiration, stamina, luck and a well-deserved Top Chef win in the finale!


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