Now that you’ve found a great local beer, try pairing it with a great local dish, like this delicious recipe from Hot’s Kitchen in Hermosa Beach.
- CategoryEat & Drink
Courtesy of Chef Sean Chaney
1 pound fresh mussels
1 teaspoon olive oil
Roasted red pepper
Salt & pepper
¾ cup white wine
1 teaspoon fresh, chopped garlic
4 tablespoons butter
¼ teaspoon red pepper flakes
1. Wash and clean mussels.
2. In a sauté pan, add 1 teaspoon of olive oil. Sauté red onion and roasted red pepper for 1 minute. Add a pinch of salt and pepper.
3. Add mussels, ¾ cup of white wine, 1 teaspoon of fresh chopped garlic (you can adjust this to your taste). Cover and let mussels sauté, checking for them to open.
4. Once all the mussels open, uncover and add 4 tablespoons of butter. Lower heat and add 1/4 teaspoon red pepper flakes (add less or more to adjust heat).
5. As soon as butter thickens the broth, the mussels are ready to be served. Pour into a big bowl and serve with crusty bread. Enjoy!
The butcher, the baker and the salad maker.