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Steamed Mussels with Garlic,
Italian Sausage & North Coast Schrimshaw Ale
Steamed Mussels with Garlic,
Italian Sausage & North Coast Schrimshaw Ale
Mussels
Ingredients: 1 cup Mussels
4 tsp Citrus Butter*
½ bottle North Coast Scrimshaw Pilsner
1 tsp Extra Virgin Olive Oil
½ cup Spicy Italian Sausage
1 Bay Leaf
2 Cloves Garlic (minced)
2 tsp Parsley (chopped)
Directions: Place one cup of mussels in a preheated
skillet with 4 tsp of citrus butter, 1 tsp extra
virgin olive oil, ½ bottle of Pilsner, ½ cup of
thinly sliced sausage, bay leaf (remove
from dish after steaming), 2 tsp parsley,
and minced garlic. Cover and steam for 5
minutes at 500-550°F.
Bread
Ingredients: 1 pc French Bread 2 tsp Butter
Directions: Take 1 piece of French bread and place in
skillet with 2 tsp butter. Place towards the
front of IL Forno. Will crisp in 2 minutes at
500-550°F.
*Citrus Butter
Ingredients 2 tsp each of Lemon, Orange & Lime rinds (blanched
quickly and dried) 2 sticks Butter (½ lb)
2 tsp each of Lemon, Lime & Orange Juice
Directions: Whisk to soften butter, add blanched zest, then mix
juices in slowly as whisking mixture. Chill. Suggestion,
chill in plastic wrap lined ice cube tray, making portions to
be used, use two for this recipe. Use what is needed and
save the rest, great with any fish. Will last 5 days in
refrigerator.
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Pork Tenderloin
Ingredients: 1-2 lbs Pork Tenderloin (Marinated or Dry Seasoned) Extra Virgin Olive Oil
Directions: Pre-heat cast iron skillet in IL Forno at 525 to 600°F brushed with oil. Roast for 10-12 minutes turning every 2-3
minutes.
Pork Tenderloin
Pork Tenderloin