The Gourmet's Guide to Cooking with Liquors and Spirits by Dwayne Ridgaway

The Gourmet's Guide to Cooking with Liquors and Spirits by Dwayne Ridgaway

Author:Dwayne Ridgaway
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2010-08-20T16:00:00+00:00


Prep = 20 minutes Cook = 15 minutes Yield = 4 servings

Mussels with Wheat Beer and Whiskey

One of my favorite ways to prepare mussels is in a rich and flavorful beer and whiskey broth. This recipe will feed about four people, but doubling it is just fine as long as you have a pot big enough to handle the mussels.

2 tablespoons (30 ml) olive oil

1 pound (455 g) chorizo (mild or hot), chopped

1 yellow onion, chopped

4 cloves garlic, chopped

1 yellow or red bell pepper, seeded and chopped

Salt and freshly ground black pepper

1 (12-ounce [175 ml)) bottle German Hefeweizen-style beer

½ cup (120 ml) irish whiskey

1 (14.5-ounce [412 g]) can diced tomatoes with juice

3 pounds (1.4 k) mussels, cleaned and debearded

Heat the oil over medium-high heat in a large stockpot with a lid. Add the chorizo and cook until just turning brown, about 5 minutes. Add the onion, garlic, and bell pepper and cook until tender, about 5 minutes, then season lightly with salt and black pepper. Add the beer, whiskey, and tomatoes and stir to combine. Add the mussels, cover the pot, and steam for 15 minutes, until all the mussels open. Discard any mussels that fail to open. Pour into a large serving bowl, ensuring that the sauce covers and drips down through the mussels. Serve with warm crusty bread for dipping.



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