Source: Recipe and photo courtesy of The National Onion Association
Mussels are now farmed sustainably, making them convenient and cost-effective to source year round. At The Green Well, the chefs steam the mussels in local beer, flavor-boosted with caramelized onions, garlic, tomatoes and chili flakes. Served in a bowl with toasted bread to sop up the juices, it makes for good eating as an appetizer or an entree.
2 oz. tomatoes, diced
1 oz. yellow onions, caramelized
1 tsp. minced garlic
Pinch chili flakes
6 oz. local beer
4 to 5 oz. unsalted butter
1 tsp. chopped parsley
1 tsp. chopped basil
1 tsp. chopped cilantro
1 oz. spinach
Salt and pepper, to taste
2 pieces French bread, toasted
- In large saucepan or deep skillet over high heat, sauté tomatoes, onions, garlic and chili flakes for 2 min.
- Add mussels and cook 1 min. longer. Add beer and butter; cook until mussels open and liquid is reduced by half.
- Add parsley, basil, cilantro and spinach; season with salt and pepper. Serve mussels and their cooking liquid with toasted bread.