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
chicken stock, room temperature
yellow or orange heirloom tomatoes, chopped
italian parsley, chopped
In This Recipe
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.