RED STRIPE-STEAMED MUSSELS
Before Adam Schop became the chef of the two Miss Lily's restaurants in Manhattan, he had little experience with the Caribbean culinary traditions he's since grown fascinated by. The intense floral notes of the chiles of the region were a particular inspiration, and are used with Jamaican Red Stripe and other Caribbean flavors like allspice to boost what is at heart a simple beer-steamed mussel dish.
Provided by The New York Times
Categories main course
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Make the Scotch bonnet butter: Wearing protective gloves, mince 1/4 of the pepper to yield 1 teaspoon. Thinly slice the remaining pepper and set aside. In a large bowl, combine minced pepper, butter, garlic, thyme and ground allspice. Use a rubber spatula or fork to mix together until well incorporated.
- Make the escovitch: In a large bowl, combine bell peppers, chayote, onion, carrots, reserved sliced Scotch bonnet pepper, rice wine vinegar, bay leaves, salt, allspice berries, sugar and 1½ cups water, and toss to combine. Cover with plastic wrap and store in refrigerator for as long as possible, at least 2 days. The mix will hold for 2 months and the flavors will become more concentrated the longer it sits.
- Make the steamed mussels: Put a large heavy pot (at least 8 quarts) over high heat and add oil, garlic and scallions. Cook, stirring frequently, until the vegetables are fragrant and soften slightly, 1 to 2 minutes.
- Add mussels and shake pan to mix with the vegetables, then add beer and bring to a simmer. Cover the pot and cook until mussels open, about 3 to 4 minutes.
- Remove the lid, add Scotch bonnet butter and stir well to melt the butter. Season with salt and pepper. Discard any unopened mussels. Serve straight out of the pot, with the escovitch spread over the mussels in a thin layer and cilantro sprinkled on top.
Nutrition Facts : @context http, Calories 789, UnsaturatedFat 26 grams, Carbohydrate 38 grams, Fat 48 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 18 grams, Sodium 1841 milligrams, Sugar 11 grams, TransFat 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ben Page
[email protected]This dish was a disappointment. The mussels were overcooked and the broth was too salty.
Piper Panda
[email protected]I followed the recipe exactly and the mussels turned out rubbery. I'm not sure what went wrong.
Asad Farooq
[email protected]I thought this dish was just okay. The mussels were a bit tough and the broth was bland.
Gulbahar Khan
[email protected]Not my favorite.
Alecia Brimer
[email protected]Meh.
Raja Naqqash
[email protected]This recipe is a keeper! The mussels were cooked to perfection and the broth was flavorful and rich. I served it with some linguine and it was a hit with my family.
PARIS SHEIKH
[email protected]I'm not a huge fan of mussels, but I decided to try this recipe anyway. I was pleasantly surprised! The mussels were cooked perfectly and the broth was delicious. I'll definitely be making this again.
Yushrie Morgan
[email protected]This dish was super easy to make and it turned out amazing! The mussels were tender and the broth was flavorful. I served it with some crusty bread and it was the perfect meal.
Shaun Pires
[email protected]The mussels were plump and juicy, and the broth was packed with flavor. I loved the combination of the Red Stripe beer, garlic, and herbs.
Rasheedat busari
[email protected]These Red Stripe Steamed Mussels were absolutely delicious! The broth was flavorful and the mussels were cooked perfectly. I will definitely be making this dish again.