Chef Matt’s Mussels Recipe

Clean mussels

Rinse mussels under cold running water. Discard any mussels with cracked shells or that do not close when tapped. Scrub shells and pull off beards. Place in bowl in refrigerator while preparing other ingredients.

Combine liquid base: in a measuring cup or small bowl, mix Narragansett Lager and chicken/seafood stock. Keep ready near the stove.

After sautéing aromatics and chorizo (see Aromatics & Fat section), add the beer-stock mixture to the pan and bring to a simmer over medium-high heat.

Add mussels to the bubbling braising liquid, cover the pan with a tight-fitting lid, and cook for 4–6 minutes, shaking the pan once or twice, until mussels open. Discard any mussels that remain closed.

When mussels have opened, remove lid and stir in light cream and lemon juice. Allow to simmer gently 1–2 minutes to slightly thicken the broth. Season with 1/2 tsp salt and 1/2 tsp black pepper, then taste and adjust if necessary.

Heat a large wide skillet or sauté pan over medium heat. Add 1 tbsp olive oil and 2 tbsp butter.

Add diced Spanish chorizo to the hot fat and sauté 3–4 minutes until it renders fat and begins to brown. This will flavor the pan and release oil from the chorizo.

Add minced shallots and sauté 2–3 minutes until translucent but not browned.

Add minced garlic and red pepper flakes (if using) and sauté 30–45 seconds until fragrant. Be careful not to burn the garlic. Proceed immediately to add the beer-stock mixture to deglaze the pan and continue with the Mussels & Broth directions.

Once cream has been incorporated and broth is slightly reduced, remove pan from heat and gently stir in 2 tbsp basil pesto and 2 tbsp chopped parsley until well combined. The pesto should be swirled through the broth to add herb and oil notes without overpowering the mussels.

Transfer mussels and broth to a warmed shallow bowl or serving skillet, making sure to ladle plenty of the creamy broth over the mussels.

Top each serving with about 1 cup of matchstick fries (or divide accordingly) just before serving so they stay crisp. Garnish with extra parsley if desired and serve with lemon wedges on the side for squeezing over.

Serve immediately with crusty bread to soak up the broth.