Author Notes
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
Ingredients
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3 pounds
PEI mussels, scrubbed and de-bearded
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4 tablespoons
butter
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2
shallots, finely minced
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5 cloves
garlic, finely minced
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1 teaspoon
crushed red chili flakes
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1/2 teaspoon
fennel seeds
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1 cup
lightly-hopped craft beer, like Anchor Steam
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1
meyer lemon, zested in long strips and juice reserved
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2 teaspoons
salt
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2 cups
chicken stock, room temperature
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5 sprigs
thyme
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2
yellow or orange heirloom tomatoes, chopped
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1/2 cup
italian parsley, chopped
Directions
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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.
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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.
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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.
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