Cook JRDN chef Jerry Ranson’s steamed mussels for your next at-home date night. PHOTO BY DEANNA SANDOVAL
Take a culinary journey through America’s Finest City with San Diego Cooks: Recipes from the Region’s Favorite Eateries, Bakeries and Bars (Figure 1 Publishing)—a new cookbook from local food and travel writer Ligaya Malones. With 70 recipes from local establishments, including Kettner Exchange, Matsu, Valle, Wormwood and TJ Oyster Bar, the tome explores the region’s cross-cultural and coastal influences across myriad dishes. Here, we take a page from the book with JRDN chef Jerry Ranson’s steamed mussels. Bon appetit!
Serves 4 to 6
2 lbs. fresh black mussels
1 cup diced Spanish chorizo
4 cloves garlic, chopped (2 Tbsp.)
2 Tbsp. chopped shallots
1 cup white wine
1 cup chunky tomato sauce
1 cup heavy cream
2 Tbsp. butter
2 Tbsp. chopped parsley, chives and/or tarragon
1 tsp. red chili flakes Juice of 1 lemon
Salt and pepper, to taste
1 French baguette, sliced and grilled
Ligaya Malones’ San Diego Cooks cookbook is out now. PHOTO BY DEANNA SANDOVAL
Wash mussels in cold water, removing any stringy beards. Discard any mussels that don’t close when tapped.
Heat a large skillet over medium heat. Add chorizo and cook for 1 to 2 minutes, until fat is rendered. Don’t burn the chorizo—this first step sets the flavor for the entire dish. Add the mussels, garlic and shallots and sauté for another minute. Add wine and simmer until reduced by half.
Pour in tomato sauce and cream and stir to incorporate. Cover and steam for another 3 minutes, until mussels open. Uncover, then stir in butter, herbs, chili flakes and lemon juice. Once the butter has melted, season with salt and pepper. Discard any mussels that don’t open.
Pour into your favorite serving bowl. Serve with grilled bread.
Photography by: Deanna Sandoval
