We Cook! Red Stripe Mussels – Joe Peticca

by Joe Peticca, chef, Red Stripe Restaurant

Red Stripe Mussels:

Indulge in Red Stripe’s signature dish, where succulent mussels are bathed in a luscious broth featuring the freshest ingredients. Plump cherry tomatoes burst with sweetness, while a velvety blend of pesto and cream adds richness and density to the broth. Fragrant garlic and shallots lend depth, and the essence of Red Stripe Lager Beer imparts a subtle, unique flavor. Each tender mussel encapsulates this medley of tastes, creating a harmonious fusion that’s both elegant, comforting, and unique to Providence’s favorite brasserie!

Servings: Two-to-Three (2-3) Servings of Red Stripe Mussels

Total Time: 30 minutes

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Red Stripe Mussels (Entrée) Ingredients:

• Shallots: 1 cup, finely chopped
• Cherry Tomatoes: 1/2 cup, halved
• Fresh Mussels: 2 pounds, cleaned and debearded
• Garlic: 2 tablespoons, minced
• Clam Juice: 6 ounces
• Pesto: 3 ounces
• Heavy Cream: 4 ounces
• Red Stripe Lager Beer: 3 ounces

Instructions:

1. Prepare the Ingredients:

• Finely chop the shallots.
• Halve the cherry tomatoes.
• Clean and debeard the fresh mussels. Discard any mussels that are open and do not close when tapped.

2. Sauté Shallots:

• Heat a large sauté pan over high heat.
• Add the chopped shallots to the pan and sauté until they become translucent, about two to three minutes.

3. Add Garlic and Tomatoes:

• Add the minced garlic to the pan with the shallots and sauté for an additional minute, stirring frequently.
• Add the halved cherry tomatoes and cook for another minute, allowing them to slightly soften.

4. Deglaze with Red Stripe:

• Pour the Red Stripe Lager into the pan. Allow the mixture to come to a simmer and cook until the liquid is reduced by half, about three to four minutes.

5. Add Clam Juice and Mussels:

• Pour in the clam juice and carefully place the cleaned mussels into the pan.
• Cover the pan with a lid and let the mussels boil for about five to seven minutes, or until all the mussels have opened. Discard any mussels that remain closed.

6. Incorporate Cream and Pesto:

• Once all the mussels have opened, pour in the heavy cream, and stir to combine.
• Add the pesto to the pan and gently stir to incorporate the flavors.

7. Bring to a Boil and Serve:

• Bring the mixture back to a gentle boil, allowing the flavors to meld together.
• Once everything is heated through and well combined, remove the pan from the heat.

8. Serve:

• Divide the mussels evenly among two or three serving bowls and top with the broth and tomatoes.
• Optionally, garnish with fresh herbs like parsley or basil.

9. Enjoy:

• Serve the Red Stripe Mussels alongside some crusty bread or traditional frites (French fries) to soak up the delicious broth.

Note:
Remember to handle mussels with care during preparation and cooking. Discard any mussels that do not open after cooking, as they may be unsafe to consume.

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Joe Peticca is the Sous Chef at Red Stripe, an American brasserie located at 465 Angell Street in Providence, Rhode Island, where he and his staff meticulously prepare creatively refined comfort food with a French influence.

Peticca, who originally hails from Northern New Jersey, began his career in hospitality working as a dishwasher and prep cook at a chef-owned farm-to-table restaurant in Westchester, New York. Following that experience, he made his way to Rhode Island, where he has honed his craft holding a variety of positions and cooking in a number of kitchens, from private country clubs to local Irish pubs.

Established in 2005, Red Stripe Providence is located in fashionable Wayland Square and just minutes from the campuses of Brown University and Rhode Island School of Design. It features a newly expanded 1,650 sq. ft. private dining room, bar, and 70+ seat function space to accommodate a total of 170 diners.

Designed by award-winning Interior Designer Judd Brown, the restaurant sports a red outdoor awning, dark wood walls, high tin ceiling and striking black-and-white floor pattern that is Red Stripe’s signature brand.