Recipe courtesy of Zachary Martin
Episode: Kissimmee
20 min
20 min
1 serving


  • 1 tablespoon olive oil
  • 12 mussels, cleaned 
  • 1/4 cup minced red bell pepper
  • 1 teaspoon minced garlic  
  • 1 teaspoon chopped lemongrass  
  • 1 teaspoon minced shallots  
  • 1/2 cup IPA beer 
  • 1/2 cup heavy cream 
  • 1/4 cup fresh English peas 
  • 1/4 cup finely chopped basil  
  • 1 teaspoon lemon juice 
  • 1 teaspoon crab base 
  • 1/2 teaspoon hot sauce, such as Tabasco 
  • Crusty French bread, for serving, optional


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.

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