Home Recipes Sautéed Mussels and Rock Shrimp with Anchor Porter and Italian Sausage

Sautéed Mussels and Rock Shrimp with Anchor Porter and Italian Sausage

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As head chef of San Francisco favorite Frascati, Maximilian DiMare is always experimenting with ways to fuse homestyle cooking with French, Spanish and Italian influences. He says this taste of the sea sautéed with the Bay Area’s own Anchor Porter is a great dish any time of the year. “The porter adds a nice richness to the broth and a pleasant bitterness to the finish,” he says.

Makes: 6

Ingredients:
  • 2 tablespoons butter
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 14 cup Anchor Porter
  • 2 ounces Italian sausage, cooked and diced
  • 12 pound Prince Edward Island mussels
  • 2 ounces rock shrimp
  • 3 basil leaves, chopped
  • salt and pepper to taste
  • chili flakes (optional)

Instructions:

• Add one tablespoon of butter, garlic and shallots to a sauté pan over medium heat.

• Once the garlic and shallots begin to brown, add the mussels, shrimp and sausage and sauté for a minute.

• Add the porter, salt, pepper, basil, remaining butter and chili flakes (if desired).

• Cook until the mussels open their shells.  Serve with bread.


 

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