Put the olive oil in a medium skillet over high heat. Once the oil is hot add the mussels and cook for 1 minute.
Reduce the heat to medium and add the bell pepper, garlic, lemongrass and shallots. Stir for 1 minute and then add the beer, cream, peas, basil, lemon juice, crab base and hot sauce. Continue to stir until the mussels are completely open, then let simmer until the sauce is reduced by a quarter, 3 to 4 minutes. Serve with crusty French bread, if desired.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Zachary Martin, Executive Chef, Lakeside Bar and Grill at The Bohemian Hotel, Celebration, Florida
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