Serves 2-3
20 Minutes
30 minutes
Medium
Pour a glass of Sierra Nevada Premium PILS and enjoy! The floral notes in the PILS accentuate the aromatics of the saffron and cut through the salty mussel flavor and spicy notes of the Calabrian chilis.
Ingredients
2 tbsp Unsalted Butter
2 ea Garlic Cloves, minced
1 ea Shallot, minced
1 ea Fennel Bulb
2 tbsp Calabrian Peppers, Chopped
¼ cup Sierra Nevada Premium PILS
1 cup Vegetable Stock
¼ cup Heavy Cream
1 tsp Saffron
2 lb Mussels
2 tbsp Parsley, Chopped
Rustic Italian Baguette
Step 1
Place the mussels into a bowl and place them in the sink. Run cool water over the mussels while you scrub them with a stiff sponge or vegetable brush, and debeard them. To debeard them, grip the tough fibers extending from the shell and pull them to remove, then discard the beards. Please do not leave the mussels in the water; drain them and refrigerate them until ready to cook.
Step 2
Add vegetable stock and heavy cream to a saucepan and bring to a boil, remove from heat, and add saffron. Allow to steep 20 minutes.
Step 3
While the saffron is steeping, slice the baguette and prepare it to your liking. I like to drizzle mine with olive oil and grill it or place it under the broiler for some crunchy yet still soft enough to soak up the PILS saffron broth.
Step 4
In a shallow stock pot with a lid, add the butter and melt over medium-high heat. Once melted, add the shallots, garlic, and Calabrian peppers and heat until fragrant, about 2-3 minutes. Add the fennel and cook until slightly soft. Deglaze with the PILS then add the saffron broth.
Step 5
Add the mussels to the pot and cover tightly. Cook the mussels until they have all opened, about 6 minutes, stirring at least once. Discard any unopened mussels. Taste and adjust broth with salt & pepper if needed. Place them in a serving bowl, sprinkle with parsley, and serve with grilled baguette.
