Dragon Ball Z Drunken Mussels Recipe

Inspect mussels and discard any that are open and do not close when tapped. Rinse mussels under cold water, scrub shells and remove beards. Pat dry and keep refrigerated until ready to cook.

Slice chorizo into 1/4-inch rounds. Finely dice shallots and mince garlic. Chop parsley and chiffonade basil; reserve separately.

Slice bread into 1/2-inch slices. Preheat oven to 425°F (220°C) for the crustini.

Make garlic crustini

Arrange bread slices on a baking sheet. Brush each slice lightly with olive oil and dot with a small amount of softened butter. Toast in the preheated oven for 6–8 minutes until golden and crisp, flipping once. Remove, rub the cut side of the halved garlic clove over the warm surfaces, sprinkle with Parmesan if using, and keep warm.

Heat a large wide dutch oven or deep skillet over medium heat. Add 2 tbs olive oil and 2 tbs butter. When the butter foams, add sliced chorizo in a single layer and cook 3–4 minutes, turning once, until it starts to brown and release flavorful oil.

Add the diced shallots to the pan with the chorizo and sauté 2–3 minutes until softened and translucent. Add the minced garlic and red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Carefully pour in the lager, chicken (or seafood) stock, and white wine (if using). Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the liquid to a vigorous simmer.

Add the cleaned mussels to the simmering liquid in an even layer. Increase heat to medium-high, cover the pot with a tight-fitting lid, and steam for 4–6 minutes, shaking the pan once halfway through, until the mussel shells have opened. Discard any mussels that remain closed after 6 minutes.

Once mussels are open, remove the lid and stir in the chopped parsley and about half of the chiffonade basil. Taste the broth and season with kosher salt (start with 1/2 tsp) and freshly ground black pepper. If the broth tastes flat, add a squeeze of lemon (optional) or a splash more beer/wine to brighten.

Remove the pot from the heat and spoon mussels and plenty of cooking broth into warmed serving bowls. Scatter the remaining fresh basil over the mussels.

Place garlic crustini on the side or partially tucked into each bowl so guests can soak up the broth. For extra finish, drizzle a little extra-virgin olive oil over the mussels, sprinkle additional chopped parsley, and add red pepper flakes to taste.

Serve immediately while hot with extra cold lager. Serves 4 as an appetizer or 2–3 as a main course.