Ric's 2006 NY Garlic Festival Recipes
Thai Beer-Lemon Grass Mussels
We are just getting started here and I'm sure that it's already pretty clear to you that a bowl of steamed mollusks is my idea of a good time. Maybe it's my Sicilian and Amalfi roots. I just can't resist when it's in a shell in a broth. This concoction was refined over the years. My old friend, Johnny Levins, the electrifying chef of the Green Street Grill in Cambridge turned me on to beer and lemongrass cookery. Your whole house will smell bewitched.
serves 4
Ricter scale- 7
1 stalk lemongrass, cut in three pieces
2 tablespoons garlic, pureed
3 medium shallots, minced
1 tablespoons roasted peanut oil
32 ounces quality bottled clam juice
4 chipotles in adobo, minced
2 tablespoons Texas tarragon a/k/a Mexican Marigold Mint
(a combination of 1 tablespoons fresh tarragon, 1 teaspoon basil and 1 teaspoon minced mint leaves can be used to substitute Texas tarragon)
1 teaspoon basil
1 teaspoon cilantro
6 ounces Thai Beer or Rolling rock
2 lbs scrubbed and debearded mussels
1 medium tomato, diced small
1 cup sliced scallions
In a large wok or pot with a tight fitting lid, sizzle garlic and shallots in oil for a minute and then add all clam juice and lemongrass.
Simmer briskly for 5 minutes then add the chipotles and herbs. Cook for two more minutes and then add the beer. Cook for one more minute, add all of the mussels and cover. Cook over medium heat covered for 3 minutes. Turn off the heat, add the organic butter and recover the pan, allowing the mussels to stream without boiling.
Ladle into big bowls, with plenty of broth. Sprinkle each bowl with the diced tomatoes and scallions.
Almost Belgian Brewhouse Style Mussels
These mussels are always served with crusty bread and are sometimes ( usually) topped with French Fries!!
2 oz butter
2 tablespoons garlic,crushed
2 tablespoon tarragon
2 tablespoon grainy mustard
4 ounces Belgian Beer, more or less
8 ounces quality bottled clam juice
1 cups heavy cream
2 lbs scrubbed and debearded mussels
Ricter scale- 0
In a large wok or pot with a tight fitting lid, sizzle garlic again, this time in butter and all other ingredients except mussels. Cook for one more minute, add all of the mussels and cover. Cook over medium heat covered for 3 minutes. Ladle into big bowls, with plenty of bread to sop up the sauce.
Spicy Mussels with Mexican Beer
2 oz butter
4 tablespoons garlic, crushed
1 fresh jalapeno cut into rings
2 tablespoon oregano
1 tablespoon chile powder
8 ounces Corona or other Light Mexican Beer
8 ounces quality bottled clam juice
1 cup canned tomatoes
2 lbs scrubbed and debearded mussels
Ricter scale- 8
Back to that large wok or pot with a tight fitting lid, sizzle garlic and jalapenos. Add the chile powder, beer, tomatoes and clam juice. Cook for one more minute, add all of the mussels and cover. Add the oregano and go!
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All recipes ©2006 Clean Food Press, Ric Orlando
http://ricorlando.com
