Mar. 16: McCormick’s Guinness Steamed Mussels
POSTED: 6:27 am MDT March 15,
2008
1 oz clarified butter
2 tsp shallots minced
10 oz mussels
1 pinch salt and pepper
2 oz chicken stock
6 oz Guinness
3 Tbls. Whole Butter
Saute mussels, shallots and butter in a hot saute pan until slightly opened. Deglaze with chicken stock, add Guinness, salt and pepper. Cover and steam until completley opened. Swirl in whole butter and serve in small bowl, garnish with parsley.
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-Chef Stephen Vice, McCormick's Fish House & Bar
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