Smoked Mussel Mary (4 portions)
Heat large Saute Pan with oil and lightly saute the chopped garlic, add mussels and quickly saute for 1 minute then add white wine and cover pan. Once the mussels have opened remove them from the pan and cool. Once cooled, Smoke the mussels in a smoker for 20 minutes and set aside. Brush the Baguette Slices with olive oil, season with salt and pepper and grill until desired color and texture, usually about one minute per side. To assemble the Mussel Mary, Rim the glass with Tajin seasoning (Mexican spice blend with chili, lime and salt). Combine the bloody Mary mix, honey ale, lime juice and hot sauce. Pour mixture over mussels and garnish with crostini, celery and pepperoni stick.
|Olympic Honey Ale
Bloody Mary Mix
|Rim the glass with Tajin seasoning.
Fill glass with smoked mussels.
Pour the Bloody Mary and Honey Ale mix over the mussels.
Garnish with Celery Stalk, pepperoni stick, Crostini and seafood spoon