How to Make Yummy Brad's steamed mussels & clams w/ chorizo, lemon & sherry

How to Make Yummy Brad's steamed mussels & clams w/ chorizo, lemon & sherry Delicious, fresh and tasty.

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.

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.

Place the mussels in a large baking dish, and spoon the butter/garlic mixture on top.

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

Ingredients of Brad's steamed mussels & clams w/ chorizo, lemon & sherry

1. It’s of steamer clams.

2. It’s of mussels.

3. Prepare of lg shallot, sliced thin.

4. It’s of lg white mushrooms, sliced.

5. Prepare of butter, divided.

6. You need of Salt and pepper.

7. Prepare of oregano.

8. You need of sliced Spanish chorizo.

9. It’s of minced garlic.

10. Prepare of cream sherry.

11. It’s of Juice of 1 lg lemon.

12. It’s of fresh dill, chopped.

13. You need of Herbed croutons for garnish.

Discard any that do not open.

Serve in large bowls, dividing the sauce equally between each serving.

Steamed mussels come in a large net with warmed drawn butter.

And the clam chowder comes hot creamy and homemade Wife got the chicken tender due to not liking seafood.

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

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..

Dont come to a seafood for chicken tenders.

The onion rings are homemade and good.

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.