Cobanero Beer Butter Mussels

Name: Cobanero Beer Butter Mussels
Yield: 2
Ingredients: 1.5-2 Tbsp olive oil; 10 slices of mandolined garlic; 10 slices of mandolined shallot; 2 quarts mussels, cleaned and purged; 8 oz Miller High Life (or any pilsner/light bodied lager); 2 Tbsp sliced pickled peppers (prefer habanada pepper pickled in rice vinegar or sliced pepperoncini); Cobanero Garlic Butter (recipe below); Cobanero Chili Flakes, to taste; Salt, to taste; Fresh herbs of your choice; 5 medium garlic cloves; 1 lb tempered butter (Plugra preferred); Zest of 2 lemons; 2.5 tsp Cobanero Chili Flakes; ¾ tsp salt; Mix ingredients in a bowl until fully combined.

Image of Cobanero Beer Butter Mussels — Photo by David Cotsworth

Servings

Prep Time

15-20 minutes

Cook Time

5-10 minutes

Save some bread or serve over fries to savor every little bit of these mussels coated in Cobanero Garlic Butter and beer.

Author:

Shon Shalit, Chef de Cuisine at Sunday in Brooklyn

Ingredients

Cobanero Beer Butter Mussels

1.5-2 Tbsp olive oil
10 slices of mandolined garlic
10 slices of mandolined shallot
2 quarts mussels, cleaned and purged
8 oz Miller High Life (or any pilsner/light bodied lager)
2 Tbsp sliced pickled peppers (prefer habanada pepper pickled in rice vinegar or sliced pepperoncini)
Cobanero Garlic Butter (recipe below)
Cobanero Chili Flakes, to taste
Salt, to taste
Fresh herbs of your choice

Cobanero Garlic Butter

5 medium garlic cloves
1 lb tempered butter (Plugra preferred)
Zest of 2 lemons
2.5 tsp Cobanero Chili Flakes
¾ tsp salt
Mix ingredients in a bowl until fully combined.

Directions

Heat a stainless steel pot with a handle on medium heat.
Add about a 1.5 Tbsp of olive oil, 10 slices of mandolined garlic, and 10 slices of mandolined shallot. Be very careful not to brown the garlic, you're only looking to sweat the garlic and shallot here.
Increase the heat to high and add 2qt of cleaned, purged mussels.
Using a circular motion, move the pot around to coat the mussels, onions and garlic in the olive oil. Do not shake the pot as this could lead to the mussels breaking.
Once the pot is very very hot (should be around 1 minute) add about 8oz of Miller High Life.
Introduce 2 heaping spoonfuls of the Cobanero Garlic Butter.
Add 2 tablespoons full of sliced pickled peppers.
Cover the pot with a lid and steam until all mussels have just opened. DO NOT OVERCOOK. Mussels should be plump, not dry and shriveled.
Taste broth and salt if needed (mussels can be salty so I try not to introduce salt until the end as needed).
Transfer the mussels and broth to a serving bowl, garnish with fresh herbs, fresh sliced peppers, and Cobanero Chili Flakes. Add grilled sourdough, or fries for bonus points!