St. Joseph’s executive chef Scott Reifenberger taps into the house beer selection to create a playful menu with brew-based sauces and reductions. In this fall-favorite dish, Reifenberger highlights the hearty flavors of mussels and chorizo steeped in the brewery’s Cornerstone Koelsch.
• 3 tablespoons grapeseed oil
• 1 teaspoon garlic, minced
• 1 tablespoon shallots, minced
• 3 ounces Smoking Goose chorizo, cooked
• 1 pound P.E.I. mussels, debearded
• 1 cup St. Joseph Cornerstone Koelsch
• ¼ cup tomatoes, seeded and diced
• 3 tablespoons butter
• 1 tablespoon cilantro, chopped
• 3 baguette slices
1. Rinse the mussels under cold water and debeard them. Discard any mussels that are broken or gaping open.
2. Pour 2 tablespoons of grapeseed oil into a pot over medium-high heat. Add the garlic and shallots and cover with a lid for 3–4 minutes.
3. Add the chorizo, mussels, beer, and tomatoes. Turn up the heat to high and cover with lid. Cook the mixture for approximately 5 minutes or until mussels start to open.
4. Add butter and cilantro and cook until butter has melted. Stir the mussels and ingredients together in the pot.
5. Brush baguette slices with remaining grapeseed oil and bake at 350 degrees for 3 minutes.
6. Place mussels in a bowl and discard any that have not opened. Serve with baguette slices.
This article appeared in the October 2015 Issue.