The Chef: Andres Meraz
The Restaurant: DiLido Beach Club at the Ritz-Carlton, South Beach.
The Dish: Sautéed Mussels
Ingredients:
1 1/2 pounds fresh mussels
2 tbs. olive oil
1 tbs. minced shallots
1 tbs. minced garlic
1 tsp. chopped parsley
1 tsp. chopped thyme
1 tsp. chopped rosemary
1 beer (Monk in the Trunk or your favorite)
Chipotle Butter
1 tbs. puréed chipotle
1 lb. unsalted butter
1 tsp. lemon zest
1 tbs. lemon juice
Kosher salt to taste
Method of Preparation:
– First, make the chipotle butter. Fold puréed chipotle in to room temperature butter. Mix well and set it aside.
– Add olive oil to a hot pan, and then the mussels. Next, add shallots and garlic and give it a toss. When the mussels start to open add beer. (Monk in the Trunk or your favorite). Sauté for a couple of minutes, unless the mussels open.
– Add fresh parsley, rosemary, thyme, lemon juice, lemon zest, kosher salt and chipotle butter. Baste the mussels in the sauce to even out the flavor.
– Toast some crusty bread.
To Plate:
Pour the mussels and juices into a bowl and serve with toasted crusty bread.
Serving suggestion: White Rascal Beer
Serves: 2
DiLido Beach Club
Ritz-Carlton South Beach
1669 Collins Ave.
Miami Beach, FL 33139
http://www.ritzcarlton.com/en/Properties/SouthBeach/Dining/TheDilidoBeachClub/Default.htm
Bring in a printed copy of the recipe and the hotel will give you a “Love Thy Neighbor” card offering discounts at the restaurants, spa and valet parking.