Wednesday, August 25, 2010
Bite with Belkys: Estrella Damm beer steamed mussels and clams
Summer time is prime time for seafood. So how about mussels and clams with a twist. It's steaming hot in the kitchen as we grab a Bite with Belkys.
The Chefs: Andrea and Frank Randazzo
The Restaurant: The Water Club in North Miami Beach
The Dish: Estrella Damm beer steamed mussels and clams
Ingredients for estrella damm beer steamed mussels and clams:
2 dozen top neck clams
2 dozen mediterranean mussels
6 tbs. extra virgin olive oil
2 cups Estella Damm beer (another light beer or white wine may be used)
1 cup vegetable or fish stock
1 cup chopped tomatoes
1/2 cup roasted tomatoes
1/2 cup long stem artichokes, packed in oil
6 cloves garlic sliced thin (3 for clams and mussels, 3 for sauce)
1 tsp lemon zest
1 tsp orange zest
¼ bunch chopped italian parsley
3 tsp unsalted butter
Salt and black pepper to taste
Method of preparation:
-In a large sauté pan add 2 tablespoons of extra virgin olive oil, shallots and garlic. Sauté on medium heat. Once shallots and garlic begin to toast add clams. Pour in 1 cup of beer, ½ cup of vegetable stock and salt & pepper to taste.
-Cover and steam clams until they open (Discard any unopened clams.)
- Now, add mussels to the clams and let cook for just a couple of minutes until they open. Set aside.
-For the sauce: In a separate pan sauté 2 tablespoons of olive oil on medium high heat. Add artichokes and cook until golden brown.
-Now, add garlic and shallots, chopped and roasted tomatoes, beer, vegetable stock and some of the juice from the clams and mussels. Let simmer a few minutes, then add garlic, parsley, lemon zest, salt and pepper and butter and let it reduce.
-Toast rustic bread and slice it in half. Place in a shallow serving bowl and drizzle with olive oil.
- Place clams and mussels over the bread. Now, pour the sauce over the mussels and clams and serve.
Serve with your favorite beer
Serves: 2-4 people
FOR MORE INFORMATION:
The Water Club
3969 NE 163 ST.
North Miami Beach, FL 33160