2 tablespoon mild high heat resistance oil. I
like expeller pressed organic soy or canola
1 medium onion, sliced thin
1 teaspoon garlic, chopped
2 head
fennel, quartered, cored and sliced thin
1 25.4oz
bottle Ommegang Rare Vos
2 large tomatoes, one medium diced
1 lb chorizo
3 lb
mussels, cleaned
2 tablespoon butter
1 tablespoon
basil, thinly sliced
1 teaspoon tarragon, chopped
1.
In a sauté pan brown the Chorizo on all sides. You may need to add a little bit of oil depending on how
much oil renders from the Chorizo. Remove from pan and let cool. Note the Chorzio will be under cooked, which is fine.
2. While the sauté pan is hot deglaze with 1 cup of beer. Remove from heat. Reserve for later use.
3. When the Chorizo cools down slice into ¼ inch rounds.
4. In a thick
bottomed 4 qt sauce pot heat up oil and add onions & garlic. Turn on low heat and cook with a lid. Every couple
of minutes stir and make sure there is no browning, You want to gently sweat the onions and garlic until they are soft.
5. Add the Rare Vos, fennel and the cup of beer from deglazing.
6. Take the whole
tomato and rough chop it and then puree in a blender or food processor.
7. Add the pureed tomato &
sliced chorizo to the beer and simmer for 15 minutes.
8. Add mussels and chopped tomatoes. Cook
on low heat until the mussels open. This should take no more than two minutes.
9. Add butter,
basil & tarragon. Serve with pickled garlic & jalapeño.
Pickled Garlic & Jalapeño
¼ cup garlic, peeled & thinly sliced
¼ cup
jalapeño, sliced thinly
1 12 oz Ommegang Rare Vos
2
tablespoon agave
1 tablespoon raw apple cider vinegar
1. Bring garlic, jalepeno & beer to a simmer for 15 minutes. Let them cool together.
2. Add agave and vinegar.
3. Save to garnish mussels.
Recipe property
of
Marcus Guiliano
Aroma Thyme Bistro
165 Canal St
PO Box 731
Ellenville NY 12428
www.chefonamission.com
