Recipes from Strings

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Summer squash puttanesca; Wheat beer steamed mussels. July 26, 2012.

Strings' Wheat Beer Steamed Mussels

 - 2 T. olive oil

 - 4 slices of pancetta diced

- 1/4 c. shaved fennel

- 4-5 orange segments

- 1 T. grated lemongrass

- 4 T. butter

- 1 ½ c. wheat beer

- ½ # of P.E.I. mussels

- pinch of salt

- 6-7 pea shoots

 Put a pan on medium high heat and add the olive oil. Add the pancetta and cook until crispy. Next, add the fennel and diced up orange segments. Once the fennel is nice and tender, add the lemon grass and deglaze the pan with wheat beer. Finally add your mussels and butter and cook for about 3-4 minutes until the mussels have opened. Season with salt and plate in a deep bowl. Top with fresh pea shoots.

 

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