The Chef: Andres Meraz
The Restaurant: DiLido Beach Club at the Ritz-Carlton, South Beach.
The Dish: Sautéed Mussels

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

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.


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