The Commoner's Chef Wyatt: Maine Mussels With Chorizo & Grilled Corn
Chef Wyatt Lash became the executive chef of The Commoner restaurant earlier this year and brought his seasonal stamp to the menu for all the dining locations. This recipe's a sample from his summer menu!
Maine Mussels with Chorizo and Grilled Corn
Ingredients:
- 3 oz. Chorizo, ground
- 2 Tbs. Shallots, chopped
- 2 Tbs. Garlic, minced
- ½ cup white wine
- 1.5 lb Maine Mussels
- ½ bulb of fennel, julienned
- ¼ cup grilled corn, off the cob
- ½ lemon, juiced
- Butter
- Salt
- Pepper
- Chopped Fresh Herbs
Directions:
- In a 4qt saucepan over medium heat add a small amount of olive oil, brown chorizo, add shallots and garlic.
- Once caramelized add white wine, mussels, fennel, corn and lemon juice. Cover.
- When mussels are completely open, turn off heat and add chilled butter until sauce becomes slightly emulsified.
- Finish with salt and pepper to taste and chopped fresh herbs.
From Wyatt Lash, Executive Chef of The Commoner at Kimpton Hotel Monaco Pittsburgh
