We initially conceptualized this dish at The Franklin because of some really nice peppers that a farm nearby was growing. We did some research on the peppers and found different Peruvian dishes that utilized a similar flavor profile. We put our own twist on it with New Orleans local beer and mussels.
Technique tip: This recipe is large enough for one main dish, but can also be prepared as an easy appetizer that serves two to three.
- 1/2 red onion, small diced
- 2 to 3 aji amarillo peppers (depending on spice preference), thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
Mussels and broth
- 1 pound mussels
- 1/2 can Mexican-style beer (Port Orleans Dorado, Tecate, Modelo, etc.)
- 1/2 cup heavy cream
- 1/4 cup butter
- 2 tablespoons fresh cilantro
- 1 teaspoon Korean chili flakes
- Half a lime, juiced
- Cilantro leaves
- Pickled red onions (or pickled aji dulce peppers, if you can find them)
- Grilled baguette slices
1. Sweat the onions, peppers and garlic in the olive oil until softened and fragrant, 2 to 3 minutes.
2. Add the mussels and stir/toss to coat.
3. Deglaze the pan with the beer, then cover and allow the mussels to steam. They will finish cooking at different times, so check every 30 seconds or so, and remove any mussels that have opened and place them in your serving bowl. Total time should be around 4 to 5 minutes, tops. Discard any mussels that do not open.
4. Once all mussels have been removed from the pot, add the cream and butter and cook until everything is emulsified and reduced by about a quarter. There should be large bubbles forming on the surface and the sauce should be thick enough to coat the back of a spoon.
5. Season the broth with the cilantro, chili flakes and lime juice. Add salt to taste.
6. Pour the broth over the mussels, garnish and serve immediately.