Mexican Beer Steamed Mussels and Clams
By Tested and perfected in the Sur La Table kitchen
Mexican Beer Steamed Mussels and Clams
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 4 Servings
Pesto:
- 4 cloves garlic
- 3 ounce cilantro
- 3 ounce toasted pine nuts (can be replaced by almonds)
- 1 ounce Italian parsley
- 4 ounce white beans (canned)
- ½ teaspoon cumin
- ½ teaspoon coriander
- 1 cup mild olive oil
- 1 lime
- Salt and pepper to taste
- 16 ounce canned beans (pinto, butter or cannellini)
- 1 red onion
- 3 cloves garlic
- ½ fennel bulb
- 2 green chili
- ½ ounce cilantro
- 1 pound mussels
- 1 pound clams
- ½ cup chicken stock
- ½ cup Mexican beer
- 2 limes
- Salt and pepper to taste
For the pesto:Peel and clean the garlic.
In a food processor mix garlic, cilantro, nuts, parsley, beans, cumin, coriander and olive oil until smooth. Add zest and juice of one lime.
Taste and season with pepper and salt.
For the mussels and clams: Strain the beans. Set aside.
Peel and clean the onion. Cut ¾ in small dices. Cut the remaining quarter in slices (as thin as possible). Keep both cuts separated and set aside.
Clean and peel the garlic and slice as thin as possible (see through). Set aside.
Clean the fennel and cut into thin wedges. Set aside.
Slice the green chili as thin as possible. Set aside.
Mince the cilantro roughly. Set aside.
In the Staub cocotte, preheat the olive oil. Add the diced onion and sweat for 5 minutes or until translucent.
Add garlic, fennel and green chili and stir for 2 minutes.
Add chicken stock, beer, half of the cilantro, mussels and clams. Cover with lid and turn the heat up to high. Steam until the clams and mussels open.
Add beans, cilantro pesto and mix.
Add zest and juice of two limes.
Taste and season with salt.
Garnish with remaining minced cilantro and sliced red onion.
In a food processor mix garlic, cilantro, nuts, parsley, beans, cumin, coriander and olive oil until smooth. Add zest and juice of one lime.
Taste and season with pepper and salt.
For the mussels and clams: Strain the beans. Set aside.
Peel and clean the onion. Cut ¾ in small dices. Cut the remaining quarter in slices (as thin as possible). Keep both cuts separated and set aside.
Clean and peel the garlic and slice as thin as possible (see through). Set aside.
Clean the fennel and cut into thin wedges. Set aside.
Slice the green chili as thin as possible. Set aside.
Mince the cilantro roughly. Set aside.
In the Staub cocotte, preheat the olive oil. Add the diced onion and sweat for 5 minutes or until translucent.
Add garlic, fennel and green chili and stir for 2 minutes.
Add chicken stock, beer, half of the cilantro, mussels and clams. Cover with lid and turn the heat up to high. Steam until the clams and mussels open.
Add beans, cilantro pesto and mix.
Add zest and juice of two limes.
Taste and season with salt.
Garnish with remaining minced cilantro and sliced red onion.