From: Executive chef Kris Koch, The SIX15 Room inside Kimpton’s The Grand Hotel Minneapolis. Yield: 4 to 5 servings.
1 pkg. frozen green lip mussels
5 to 6 fresh Roma tomatoes, cut into quarters
2 to 3 cloves garlic, smashed and rough-chopped
1 lime, cut into quarters
1 jalapeno, sliced into rings
1 loaf crusty artisan bread, sliced and brushed with olive oil (to grill bread, dip it in the sauce)
¼ cup tequila
1 Tbsp. butter or a drizzle of olive oil
to taste, fresh herbs
Heat a large cast-iron pan on the grill for about 5 to 6 minutes. It should be very hot but not glowing red. Coat pan with oil and add tomatoes, skin-side down. Add garlic and jalapeno. Allow tomatoes to develop a char. Once ingredients have started to break down and release juices and flavors, add mussels, butter and a splash of tequila. Cook until mussels open. If you’re using frozen mussels, place them shell-side up so that the steam will get trapped inside to cook and thaw them quickly. Grill the bread. Add a squeeze of lime and fresh herbs to the mussels.
