https://www.dpkpr.com/super-bowl-recipe-lawn-and-sea-stew/
Super Bowl Recipe: Lawn and Sea Stew
Ingredients
- 3 Pounds Mussels, bearded and cleaned
- 1 Pound Purple Potatoes, cut in half
- 4 Stalks Celery, Medium dice
- 3 Carrots, Medium dice
- 1 Onion, Medium dice
- 1 Fennel bulb, Medium dice
- 4 cloves of garlic, rough chop
- 1 Pound Chorizo, loose
- 2 Quart Chicken Stock
- 2 pints Heavy Cream
- 4 bottles Saint Arnold Fancy Lawnmower Beer
- 1/2 lemon, juiced
- Salt and Pepper to taste
- Olive oil for cooking
Preparation of Lawn and Sea Stew
- Place olive oil in a pot over medium heat with chopped garlic.
- Allow garlic to become aromatic, place cleaned mussels in the pot.
- Allow oil to coat mussels and add 2 bottles of Saint Arnold Fancy Lawnmower Beer.
- Let it come to a boil.
- Begin to remove any mussels that begin to open. You do not want to over cook the mussels and should be a little undercooked when they are removed.
- Allow the mussels to cool and strain and reserve the mussel juice left in the pot.
- In the same pot, begin to saute the chorizo. The chorizo will release a lot of fat and this will be used as your fat for sweating your vegetables.
- When chorizo is cooked, begin by adding the potatoes first and cook for 4 minutes.
- Then add the rest of your vegetables. Sweat the veggies until they loose some texture.
- Season the vegetables with salt and pepper.
- Add your remaining 2 bottles of Saint Arnold Fancy Lawnmower Beer, chicken stock, and reserved mussel juice.
- Allow to simmer for 30 minutes with constant stirring.
- While the pot is simmering, begin shucking your mussels into a bowl reserving all meat and juice from the mussels.
- After simmering time add the heavy cream and cook for another 20 minutes.
- After that add your mussel meat and any remaining juice left in the bowl.
- Cook for 15 minutes.
- Season with salt and pepper to taste and add the lemon juice.
- The Chef says he usually reserves the sprigs from the fennel to use as garnish.
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Serve piping hot!