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.
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.