Monk Beer Abbey's mussels veracruz - New York News

Monk Beer Abbey's mussels veracruz

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Get this recipe courtesy of Chef Robert Young from Monk Beer Abbey in downtown Royal Oak.

Ingredients:
12 ounces mussels
2 oz chorizo
2 oz sweetcorn
1 oz garlic
Salt/ pepper to taste
.5 oz ground chipotle
4 oz heavy cream
Splash white wine

Method:
1. Place pan on stove with chorizo.

2. Cook chorizo untilled almost cooked.

3. Add mussels and continue to cook until mussels begin to open 4. Deglaze with white wine 5. Add corn and heavy cream 6. Reduce until desired consistency 7. Add salt and pepper to taste, serve with warm bread.

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