Mediterranean Mussels With Cindy Hutson
Cindy Hutson put Mediterranean mussels on the menu at Cerveceria La Tropical in Miami because it's a crowd pleaser. The dish also happens to incorporate beer as a key ingredient, which is appropriate given that the restaurant is part of a bustling brewery, the latest iteration of a brand founded in Cuba in 1888.
Cerveceria's refreshing lagers and ales are great for drinking, of course, but also can double as a liquid ingredient in dishes like Mediterranean mussels. Hutson, a self-taught chef who signed on to head the kitchen here after a 21-year run at her Coral Gables institution Ortanique on the Mile, earned a following for her bold flavors and tropical ingredients. Try this easy-to-make "Med Mussels," as she calls it, and you'll see why.
Watch her make a version of the dish here in a Food Republic exclusive video (note that while the recipe calls for 4 ounces of beer, Cindy empties the whole can of an IPA, because why not?).
- 12 mussels
- 4 ounces lager or ale
- 1/2 cup shallots
- 1/2 tsp thyme
- 1/4 cup medium tomato
- 1 tsp fish base
- 1 ounce herb butter
- 1/4 cup scallions
- 2 ounces chorizo
- 1/4 cup red and yellow bell peppers
- 1/4 tsp scotch bonnet sauce (or other hot sauce)
- Heat a sauté pan, add butter, chorizo, shallots and sauté for 3 – 5 minutes 2. Add tomato, thyme, scotch bonnet or other hot sauce (optional), half of the peppers, mussels and fish base 3. Cover until mussels open, about 5 minutes, and add remaining butter and scallions 4. Simmer until butter is emulsified and season with salt to taste 5. Should be flavorful, not overly spicy