Rose Water: Beer-Steamed Mussels

’s Chef Bret Marcis created this dish because it utilizes three of his favorite things: mussels, sausage and pilsner beer.

The Union Street restaurant is known for its focus on fresh, seasonal cuisine and this dish is no exception – with mussels and beer, this dish is practically a day at the beach!

Spigarello is a relative of Italian black kale that tastes something like a cross between between kale and broccoli rabe. Find it at the farmer's market.

Beer-Steamed Mussels with Spigarello, Sausage and Rouille Toast

By Bret Marcis

Serves 1

Ingredients

For the mussels:

10 ounces black mussels

2 ounces sausage, uncased, preferably a semi spicy type

1 bunch spigarello, cleaned of stems and blanched

2 teaspoons finely chopped shallots

1 clove garlic, thinly sliced

1 pinch of dry red chile flake

1 pinch of sugar

2 tablespoons unsalted butter

Salt and pepper to taste

6 ounces of pilsner beer

1 piece of crusty bread

For rouille:

2 red bell peppers, roasted, peeled and seeded

2 egg yolks

2 teaspoons saffron

¼ cup Champagne or white vinegar

½ cup dry bread crumbs

4 ounces canola oil

4 ounces extra virgin olive oil

Lemon Juice to taste

Salt and pepper to taste

Directions

Toast the saffron in a small sauté pan. Add the vinegar and bring to a boil and turn off heat.

Combine peppers, egg yolks, breadcrumbs and saffron and vinegar in a blender or food processor and blend until smooth. Slowly add canola and olive oil. If the mixture gets too thick or looks like the oil is separating, add a little water until the mixture loosens up. It should be easily spreadable. Add lemon juice, salt and pepper to your preference.

Over high heat, heat a 10-inch sauté pan until just smoking. Quickly, add olive oil and sausage. Cook until brown. Add the spigarello, shallots, garlic, chili flake, sugar and butter. Toss in the mussels, season with salt and pepper, pour over the beer and cover. The mussels are finished when they are completely open. Discard any mussels that haven’t opened. Cut yourself a piece of crusty bread, brush with olive oil and toast. Rub the bread with a little raw garlic.

Pour the mussels into a bowl, drizzle the rouille over the mussels and bread.