For DRAFT, Firecreek Restaurant + Bar chef Carlo deMarco harvested both the land and sea for a lighter take on autumnal cuisine: He combines black mussels in a stew of earthy garlic and shallots, seasonal fennel and navel oranges, all of which draw out the brighter flavors from Brooklyn Breweryâ€™s Brooklyner Weisse Beer.
Makes: 4 to 6Ingredients:
- 4 pounds black mussels
- 10 ounces unsalted butter
- 3 garlic cloves
- 2 shallots
- 2 fennel bulbs
- 2 navel oranges
- 1 tablespoon sugar
- 20 ounces Brooklyner Weisse Beer
- salt and black pepper, to taste
- chopped parsley or scallions for garnish
• Clean mussels in cold water and set aside. On a cutting board, zest the oranges, then peel and slice them into 1/4-inch wheels. Chop the garlic and dice the shallots. Set aside.
• Julienne the fennel into 1/2-inch cuts, and sauté with 2 ounces of butter in a pot over medium heat until soft and slightly caramelized. Raise the heat to medium-high and add the sugar. Cook for an additional 1 to 2 minutes, or until the sugar caramelizes.
• Add the shallots and garlic and sauté until fragrant, 30 to 45 seconds.
• Add the mussels, orange zest, beer, salt and pepper and the remaining butter. Turn heat to high and bring to boil while stirring occasionally. Cover and let steam for 2 to 5 minutes, or until all of the mussels have opened.
• Separate mussels into 4 to 6 bowls, discarding any that haven’t opened, and pour broth evenly over each portion. Garnish with orange wheels and scallions or parsley.