Mussels With Kronenbourg Premier Cru,
Chilli, Lemon and Garlic
recipe has been reproduced courtesy of John Quigley,
chef and proprietor of Red
Onion restaurant, Glasgow.
Onion is situated in the heart of Glasgow City
Centre. The Chef/patron, John Quigley started his career
in Londons West End where he quickly established
himself and gained a reputation for excellent casual
gourmet dining. He then took the opportunity to travel
the world as a private chef to many rock stars and celebrities
such as Bryan Adams, Tina Turner and The Bee Gees.
1996 John decided to move back to his hometown
Glasgow to put down roots. In the past 9 years John
has opened and established numerous successful restaurants
which have achieved international recognition. This
year John, along with his wife Gillian, decided to open
their own restaurant Red Onion.
following simple recipe focuses on the increasingly
popular trend of matching food with beer. Mussels and
beer make a perfect match and the sweet rich flavours
of Kronenbourg Premier Cru works great with the tang
of lemon and the zing of fresh chilli to create an ideal
starter or light meal.
kilo of cleaned rope mussels
1 bottle of Kronenbourg Premier Cru
4 cloves of garlic - crushed
1 red chilli chopped
Juice and zest of 1 lemon
Small handful of chopped parsley
2 plum tomatoes coarsely chopped
1 small red onion sliced
2 oz / 50g unsalted butter
place all ingredients in a heavy bottomed pot, cover
with lid and steam until the mussels open.
the cooking liquid into a separate pan and boil until
the liquid is reduced by one third.
season this with salt and pepper, add butter and mussels
back into the sauce and mix thoroughly.
between bowls and serve with a hearty piece of crusty
bread to mop up the leftover sauce.