Irish Stout Steamed Mussels and Clams
Directions
- Heat oil in 12 to 14-inch sautoir pan over medium-high heat.
- Add onion, garlic, salt, and pepper. Cook for 1-2 minutes.
- Pour in stout, half and half, and add chili flakes to pan.
- Add mussels and clams and cover to cook by steaming until shells open.
- Add thyme, parsley, lemon juice and lemon zest to pan and simmer for 1-2 minutes.
- Separate into bowls and serve with Pommes frites or bread.
Ingredients
- 2 lbs Roma® Mussels
- 2 lbs Roma® Clams
- 2 cups Guinness
- 1 tbsp Roma® Oil, Olive
- 1 Peak Fresh Produce® Onion(s), Red, julienned
- 2 tbsp Roma Garlic, minced
- 1 tbsp Peak Fresh Produce® Thyme, Fresh, chopped
- 2 tbsp Peak Fresh Produce Parsley, chopped
- 1 cup Nature's Best Dairy® Cream, Half-and-Half
- 2 Peak Fresh Produce® Lemon(s), juice and zest
- 1/2 tsp Roma® Crushed Red Chili Flakes
- 1/4 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
