Recipes from The American Club

Beer Steamed Mussels:

Ingredients:

1# Mussels, Cleaned and Bearded
¼ C Shallots, Diced
2 cloves Garlic, Finely Chopped
3 Sprigs Thyme
½ C Bacon Pieces
4 T Butter
4 oz Beer
1 T Lemon Juice
1 T Honey
¼ C Flat Leaf Parsley, Chopped
½ C Tomatoes, Small Diced
Salt and Pepper to taste

Directions:

Heat sauce pan on high heat.  Add beer, lemon juice, honey, tomato, bacon, thyme, garlic, shallots and mussels.  Cover and cook 2-3 minutes.  When mussels have opened remove from heat and place mussels in serving bowl.  Place mussel broth back on high heat and whisk in butter.  Season with salt and pepper.  Pour sauce over mussels and garnish with parsley.

Bulk Chorizo Mussels:

Ingredients:

12#  Pork Butts
1 1/4 C White Vinegar
1 C Distilled Water
8 oz Chorizo Seasoning

Directions:

Grind all meat through ¼” plate and add all seasoning, water and vinegar.  Mix well until meat is tacky.  Form into small portions and freeze until needed.

Chorizo Fondito:

Ingredients:

8 oz Chorizo Sausage
8 oz Chihuahua Cheese
8 oz Salsa
4 Flour Tortillas

Directions:

Brown chorizo sausage in pan on high heat.  Make sure pan is hot before adding sausage.  Place browned chorizo in baking dish and top with salsa and then with Chihuahua.  Place in 500° oven until cheese melted and golden brown.  Place in a warm tortilla and enjoy.