A creamy mussel dish featuring chorizo and beurre blanc using Mr. Fank’s Seasonings Garden Sriracha.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mr. Frank’s Kitchen.
Beurre Blanc
INGREDIENTS
- 1 ea. Lemon, sliced
- 1 sprig Thyme
- 1 cup White wine
- 1 cup Heavy cream
- 1/2 lb. Butter, cubed
- 1/4 cup Mr. Frank’s Garden Sriracha (approx.)
METHOD
- In a pot place the sliced lemon, thyme, and white wine into a pot.
- At medium heat reduce the wine to almost dry.
- Add in heavy cream and reduce while whisking in butter and Mr. Frank’s Garden Sriracha.
- Strain through a fine mesh strainer. Hold at a low heat in a bane.
Mr. Frank’s Garden Sriracha “Chorizo” and Mussles
INGREDIENTS
- 1 lb. Ground pork
- 1/4 cup Mr. Frank’s Garden Sriracha (approx.)
- Mussels
- White wine
- Cilantro
- Beurre Blanc
METHOD
- Combine ground pork and the Garden Sriracha. Sauté until browning occurs. Reserve.
- Add in mussels and a touch of white wine. Cover until mussels open. Off heat, add in beurre blanc and plate up. Top with cilantro and more seasoning.
