Food » Recipes » ICE Cooking Contest »

Venison Stew with Allagash Curieux

Recipe by Thomas Mosera

Serves 6 (portion size approximately 10 mussels)

Ingredients

  • Leeks, (sliced) 2
  • Onion, (diced) 1
  • Celery stalks, (diced) 2
  • Garlic cloves, (sliced) 3
  • White wine, ½ cup
  • Allagash Curieux, 2 cups
  • Mussels, 4 lbs.
  • Chorizos links, (sliced) 4
  • Tomato concasse, 1
  • Parsley sprigs, (chopped) 3
  • Butter, 3 ounces
  • Salt and Pepper, to taste

Directions

  1. Sweat leeks, onions, and celery.
  2. Add garlic, sweat for 2 more minutes
  3. Deglaze pan with white wine
  4. Add Allagash Curieux, mussels, chorizos, and tomato concasse. Salt and pepper to taste, stir, cover and let cook for 5 minutes or until mussels open.
  5. Once cooked remove mussels and chorizos. Strain sauce, return to pan. Bring sauce to boil and mount with butter. Season, add parsley and pour sauce over mussels.

© 2014 Allagash Brewing Company - All Rights Reserved
Allagash Brewing Company