La Jolla Brew Company Mussels

LJBC Mussels

• 2 cups mussels

• 1 ounce olive oil

• 1 teaspoon chopped garlic

• 2 ounces chorizo (cooked)

• 1/2 cup diced roma tomatoes (¼ inch, no seeds)

• 1 ounce beer onions (caramelized onions deglazed with beer)

• 3 ounces fish stock (shellfish stock with hint of saffron)

• 3 ounces La Jolla Brewing Co. Pale Ale

• 1 1/2 ounces heavy cream

• 1 teaspoon mixed herbs (parsley, thyme and rosemary)

• 1 Tablespoon whole butter

• Pinch of salt and pepper

METHOD: In medium-hot sauté pan, add mussels and garlic. Then add chorizo, onions and tomatoes, and cook for 1 minute. Then add beer, stock and heavy cream with the rest of ingredients. Heat until mussels open. Do not reduce liquid too much — the beer will make it bitter. Once mussels are open, pull from the heat and incorporate butter. Plate in large, wide bowl with 6 crostinis and garnish with chopped parsley.

Related posts:

  1. On The Menu Recipe: Green Dragon Tavern’s Maine Lobster Roll
  2. On the Menu recipe: The Fish Market’s Garlic Prawns
  3. On the Menu Recipe: Crab Catcher’s Cioppino
  4. Silver Fox Milkshake from Harry’s of La Jolla
  5. On the Menu Recipe: Poseidon’s Halibut Tapenade

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Posted by Staff on May 7, 2014. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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