If you took great notes in 2018, you might recognize this recipe. Robert Spaulding, the Executive Chef for Elliott’s Oyster House/Cafe 56 demonstrated this. In case you didn’t take great notes, here is something to try!
Yield: 4 servings
- 48 oz. Penn Cove Mussels (washed)
- 4 oz Bell Peppers (finely diced)
- 4 oz Sherry
- 12 fl oz Clam Juice
- 4 tsp Garlic (minced)
- 4 oz Butter
- 8 fl oz Heavy Cream
- 2 oz Tequila (we use Jose Cuervo)
- 4 wedge Lime
- 8 oz Chorizo Sausage (precooked)
Place mussels, butter and garlic in a sauce pan and cook over medium hi heat until the butter is melted and the garlic is starting to cook. Add the peppers, sherry, clam juice, heavy cream, chorizo, and Tequila.
Cover and cook until mussels are open. (Discard any unopened mussels.)