Brad's steamed mussels & clams w/ chorizo, lemon & sherry. After looking at Pismo Pier, have a meal at Brad's Restaurant. Take your family with you and eat mouthwatering clam chowder, steamed mussels and fish & fries. Try perfectly cooked apple pie, French toasts and pancakes. Brad's steamed mussels & clams w/ chorizo, lemon & sherry

You can cook Brad's steamed mussels & clams w/ chorizo, lemon & sherry using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Brad's steamed mussels & clams w/ chorizo, lemon & sherry
  1. It’s 1 lb of steamer clams.
  2. Prepare 1 lb of mussels.
  3. You need 1 of lg shallot, sliced thin.
  4. It’s 8 of lg white mushrooms, sliced.
  5. You need 2 tbs of butter, divided.
  6. You need of Salt and pepper.
  7. Prepare 1 tsp of oregano.
  8. Prepare 3 Oz of sliced Spanish chorizo.
  9. It’s 1 tbs of minced garlic.
  10. It’s 1 cup of cream sherry.
  11. Prepare of Juice of 1 lg lemon.
  12. Prepare 4 sprigs of fresh dill, chopped.
  13. You need of Herbed croutons for garnish.

The onion rings are homemade and good. Place the mussels in a large baking dish, and spoon the butter/garlic mixture on top. Discard any that do not open. Serve in large bowls, dividing the sauce equally between each serving.

Brad's steamed mussels & clams w/ chorizo, lemon & sherry step by step

  1. Add 1 tbs butter to a deep frying pan. Heat on medium heat. Add mushrooms and shallots. Saute until everything sweats off and starts to brown..

  2. Add second tbs butter, salt, pepper, and oregano. Add mussels and clams. Cook until they just start to open. Stir often..

  3. Add chorizo, garlic, and sherry. Turn heat up just a bit. Cook about 5 minutes..

  4. Add lemon juice and dill. Cook 2 more minutes..

  5. Serve in a bowl, with plenty of pan liquid. Garnish with croutons to soak a little of that up… serve immediately. Enjoy..

Mussels steamed with Belgian beer and cream at Brussels Bistro in San Clemente (Photo by Brad A. Johnson, Orange County Register/SCNG) Interior of Brussels Bistro in San Clemente (Photo by Brad A. Choices range from the Parisian-Born Redneck, steamed in PBR beer with Dijon mustard and butter, to the Mediterranean, in a tomato-wine sauce with garlic and saffron. Bouchon is a true Asheville staple. I have to admit, before Bouchon I wasn't crazy about mussels.