Red Stripe-Steamed Mussels
Published October 27, 2015
Liz Barclay for The New York Times
- Total Time
- 30 minutes, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
FOR THE SCOTCH BONNET BUTTER
1 Scotch bonnet pepper (or use habanero)
½ cup unsalted butter (1 stick), at room temperature
2 garlic cloves, minced
1 teaspoon thyme leaves
1 pinch ground allspice
FOR THE ESCOVITCH
1 cup red bell pepper, stemmed, seeded and julienned (about 1 small pepper)
1 cup green bell pepper, stemmed, seeded and julienned (about 1 small pepper)
1 cup chayote, julienned (or use English cucumbers with the seeds removed)
1 cup Spanish onion, julienned (about ½ medium onion)
1 cup carrots, julienned (about 2 large carrots)
2 cups rice wine vinegar
4 fresh or dried bay leaves
3 tablespoons kosher salt
1 tablespoon whole allspice berries
1 tablespoon sugar
FOR THE STEAMED MUSSELS
5 tablespoons grapeseed oil
3 tablespoons thinly sliced garlic (about 3 cloves)
2 bunches scallions (about 18 scallions), chopped (about 4 cups)
3 pounds mussels
¾ cup Red Stripe beer (6 ounces)
Salt and pepper
1 tablespoon coarsely chopped cilantro leaves, for garnish
Nutritional analysis per serving (4 servings)
38 grams carbs; 156 milligrams cholesterol; 787 calories; 11 grams monosaturated fat; 15 grams polyunsaturated fat; 18 grams saturated fat; 48 grams fat; 7 grams fiber; 1841 milligrams sodium; 45 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the Scotch bonnet butter: Wearing protective gloves, mince ¼ of the pepper to yield 1 teaspoon. Thinly slice the remaining pepper and set aside. In a large bowl, combine minced pepper, butter, garlic, thyme and ground allspice. Use a rubber spatula or fork to mix together until well incorporated.
- Step 2
Make the escovitch: In a large bowl, combine bell peppers, chayote, onion, carrots, reserved sliced Scotch bonnet pepper, rice wine vinegar, bay leaves, salt, allspice berries, sugar and 1½ cups water, and toss to combine. Cover with plastic wrap and store in refrigerator for as long as possible, at least 2 days. The mix will hold for 2 months and the flavors will become more concentrated the longer it sits.
- Step 3
Make the steamed mussels: Put a large heavy pot (at least 8 quarts) over high heat and add oil, garlic and scallions. Cook, stirring frequently, until the vegetables are fragrant and soften slightly, 1 to 2 minutes.
- Step 4
Add mussels and shake pan to mix with the vegetables, then add beer and bring to a simmer. Cover the pot and cook until mussels open, about 3 to 4 minutes.
- Step 5
Remove the lid, add Scotch bonnet butter and stir well to melt the butter. Season with salt and pepper. Discard any unopened mussels. Serve straight out of the pot, with the escovitch spread over the mussels in a thin layer and cilantro sprinkled on top.
Private Notes
Comments
Truly delicious, and really piquant! There was an awful lot of escovitch and butter/beer sauce left over; I'll try using it with a batch of shrimp. Other suggestions for using up the escovitch are welcome.
This is delicious! I used an old can of High Life in the back of the fridge no one has wanted to drink and did not make the escovitch because i did not plan ahead but just searched mussel recipes because i had some. Doubled the scotch bonnet in the compound butter and it may be the strength of my chilies but its not overpoweringly hot. Eating the leftover butter on toast now which compelled me to write my first comment. I may always be keeping some of this butter in my fridge from now on.
Truly delicious, and really piquant! There was an awful lot of escovitch and butter/beer sauce left over; I'll try using it with a batch of shrimp. Other suggestions for using up the escovitch are welcome.