Serves: 4
Ingredients:
1 lb little neck clams, bearded and scrubbed well
1 lb P.E.I mussels, bearded and scrubbed well to remove dirt (908 grams)
1/4 cup butter (60ml)
1 large shallot small diced
2 cloves garlic, finely sliced
2 t Dijon mustard
1 small boudin link (or substitue spicy Italian sausage or chorizo), chopped
1 red bell pepper, diced
1 bottle (340 ml) beer (preferably lighter style beer, such as an ale)
1/2 lime juice
handful fresh Italian parsley, chopped
handful fresh thyme, chopped
to taste Coarse salt, freshly cracked pepper, and pepper flakes
Procedure:
1. In a large skillet, heat the butter over medium high heat. Add onion, and garlic and saute until softened, about 3 minutes. Add boudin (sausage or chorizo) and red pepper and cook for a further 5 minutes until chorizo is golden brown.
2. Add the beer, lime juice, mustard, and the mussels. Cover and steam over medium heat until mussels open, about 5 to 7 minutes. Stir in chopped parsley and thyme. Adjust seasoning. Serve immediately.
Restaurant: Atwood Cafe, 1 W Washington St, Chicago, IL, USA
Recipe Type: AuthenticSubmitted By: Chef Derek Simcik
Recipe Author: Chef Derek Simcik