Serves 2 as an appetizer.
Ingredients:
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
2 pounds mussels, inspected for liveliness and cleaned
2 cups Dirty Blonde Ale
1 large red ripe tomato, chopped
1 tsp. oregano
salt and freshly ground pepper to taste
3 tablespoons whole butter
1 tablespoon chopped fresh basil
Procedure:
Sweat the shallots and garlic with the olive oil in a large sauté pan over a medium high flame.
When they just begin to brown, add the mussels, Dirty Blonde Ale, chopped tomato, oregano, salt and pepper.
Saute the mussels until they begin to open, then add the butter and chopped basil.
Continue to cook until all of the mussels are opened and taste for seasoning.
Transfer the mussels and broth to a serving bowl.
Type: Authentic Recipe
Author: Celebrity Chef Todd Sweet,
Restaurant: Portsmouth Brewery, 56 Market St Portsmouth, NH, USA
Source: http://restaurantweeknh.com/images/RestaurantWeekNHChefRecipes.pdf