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.