This recipe is a jam on classic Moules Dijonnaise, done up hipster style. We replace the white wine with a lightly-hopped craft beer, the cream for heirloom tomato, and use red chili in place of dijon for a little heat. Serve this up with a loaf of hot, crusty sourdough or some crunch potato straws to sop up the tasty steaming liquid! —Clair Gu
PEI mussels, scrubbed and de-bearded
shallots, finely minced
garlic, finely minced
crushed red chili flakes
lightly-hopped craft beer, like Anchor Steam
meyer lemon, zested in long strips and juice reserved
1. Prepare your steaming liquid base. In a very large saucepan, rondo, or wok (with lids), melt the butter over medium-high heat. As it starts to brown, add the shallot, garlic, chili flakes, and fennel until very fragrant, but not browning (about 2 minutes). Deglaze the pan with the beer and add the lemon zest and salt—allow to boil aggressively for 3 minutes, or until about 1/2 the liquid has boiled out.
2. Add the mussels. Drop the mussels into the steaming liquid base and give them a good toss. Quickly pour in the chicken stock, add the thyme and the tomato, and bring to an aggressive boil. Cover tightly and allow the mussels to steam for about 4 minutes.
3. Finish and serve. Remove the lid from the mussels and add the parsley, tossing to combine. Taste for seasoning and add more salt if necessary. Pour the whole thing into a big bowl to serve.