Blacksmith's Ancho-Chile Mussels

From Chef Jonathan Hardy

12oz bearded and rinsed Washington mussels

3oz ancho-chile puree

6oz Black Butte Porter beer-Deschutes Brewery

1/2 a lemon

2tsp minced garlic

2tsp minced shallots

1Tbl pico de gallo


1Tbl fresh goat cheese

3 crostini bread slices

1.5Tbl butter

1oz cooking oil

Heat a medium saute pan to high heat, add the cooking oil then add the mussels. Quickly add the garlic and shallots and saute for 30 seconds. When you can start to smell the garlic and shallots, add the chile puree. Continue to saute, then as the chile puree becomes aromatic, add the beer and bring the sauce up to a heavy simmer.

Squeeze the half lemon into the pan then drop in the whole lemon. Season liberally with kosher salt and pepper and cover with lid.

Check after a few minutes and once all the mussels have opened, remove just the mussels from the sauce and place into a shallow bowl. Discard any that don't open. Reduce the heat on the sauce to low and add the butter. Once it melts, pour the sauce over the mussels and sprinkle with cilantro and pico de gallo. Spread the crostini breads with the goat cheese and serve.

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