Mussels Diablo Recipe

How2Heroes show you how to cook up mussels in a fragrant and spicy in hearty Irish beer, tomatoes and red pepper.

Hi, I’m Mark here from Sunset Grill & Tap, 130 Brighton Avenue Allston. We’re cooking up some Mussels Diablo today. We do all kinds of mussels always with beer of course. We’re at the sunset of a 112 beers on top so beer is our thing. Let me start it right up. We got some cultivated mussels. Sometimes they come wild. They got big beards on them. You’ve got to pull the beards and make sure they’re nice and clean. However, as soon as you put them in the fresh water, they kill him. So, we kind of need to wait to the very last minute to wash them off. Use a nice water farm raise, fresh from Cape Garden. I just got them in this morning. So, we are going to start the process here. I got a hot pan going. We’re going to throw around a pound of mussels in here. We’ll put some leeks in here and I got a bottle of—we have so many Irish beers here. It’s crazy. Between on top where the oyster—and the Irish reds and mint beers like Murphy’s and—but anyway, use some classic Irish creme aile, got to hit it right with these mussels, probably around eight ounces or so. I’m going to cover them up, let them steam up open. The flavors of the mussels will come out, the flavor of the beer. Quality control check, check, wow, it tastes good. All right, I was pretty quick. It doesn’t take much when the pan’s real hot. My leeks are getting tender. My mussels are almost open. I’m going to hit it with some nice fresh chives, little parsley for some color, little basil chiffonade here, a good sprinkling of a crashed red pepper, hence the Diablo. We’re going to hit it with a splash of garlic chopped up, put some chili tomato sauce and cherry tomatoes in there that they’re going to cook up with this. Give it a nice tomato with flavor and colors, a little butter, all right. That’s looking pretty good. I’m just going to cook up a little more. Flavors meld up a little bit. The sauce is reducing, it probably take just only a couple of minutes to reduce. This will definitely be a good appetizer for two people or one person’s main dinner with some crustinee maybe they get a salad whether or something but clearly we got a good amount of mussels going over here. They look pretty tasty. Here we go. They are looking good, nice reduction on the sauce. I’m going to have a nice flavor to it, little bit of a kit not too much but we call it Diablo pan roasted. And these are ready to go right into the pan, right into the plate. You see it nice and sizzling. And there you go, we’ll highlight a couple of cherry tomatoes over here. And let me hit with it some crustinee. This is going to taste good, Pan roasted mussels Diablo. Sunset grill style, we got some nice crustinee to go with it.