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ar in a bowl until light, foamy, and lemon colored.
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d sugar mixture until combined.
combine.
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enough hot tap water into the casserole
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inutes. Set aside to cool for 15 minutes.
m the ramekin with a knife. Invert each
a plate and dust with powdered sugar.
your favorite ice cream and garnish
respberries.
Mussels with chorizo and cilantro.
Ingredients
1/3 cup diced Spanish chorizo
1 shallots finely chopped
2 tbsp chopped garlic
1 small plum tomato, diced
2 tbsp chopped canned green chiles, drained
1 tsp ground cumin
1/2 tsp freshly ground pepper
1 cup beer, preferably dark Mexican beer, such as Negra Modelo
2 pounds mussels, scrubbed and de-bearded
1/4 cup chopped fresh cilantro
Method
Cook chorizo in a large saucepan over medium heat until beginning to brown,
3 to 5 minutes. Add onion; cook, stirring often, until softened, about 3 minutes.
Stir in tomato, garlic, chiles, cumin and pepper; cook, stirring occasionally, until
the tomato begins to break down, about 3 minutes. Pour in beer, increase heat to
medium-high, and bring to a boil, scraping up any browned bits.
Stir in mussels and return to a simmer. Cover, reduce heat to medium-low, and
cook just until the mussels have opened, about 7 minutes. Remove from the
heat (discard
any unopened mussels); stir in
cilantro. Serve with
the sauce
Juan Cucaz
Chef