IPA Mussels Sauce

IPA Mussel Sauce by executive chef Kyle Rourke at Red Star Tavern

This a half-batch recipe of the IPA sauce for Penn Cove Mussels we do here at the restaurant. Keep in mind, that the sauce is a base and it will taste very acidic on it’s own. We add about 4 oz of cream to 2 oz of sauce for an order of mussels. Aji amirillo chiles are a Peruvian chile usually sold in the US dried. You can buy them online or check out a few Latin grocery markets. Galanga is a spicier cousin of ginger and should be at most Asian markets in your area.

Yield: 1 quart
2 onion, sliced
4 clove garlic, smashed
8 aji amirillo chiles, seeded and stemmed
1 T coriander, whole
2” piece of galangal, chopped
6” piece of ginger, microplanned
1 bunch scallion, sliced
1 12oz can/bottle hoppy IPA
1 cup lemon juice
1 lime peel
1 lemon peel
1 orange peel
2 T brown sugar
1 T paprika

-caramelize onion heavily
-add garlic, galanga, ginger, and toast
-add chiles, citrus peels, and coriander and toast
-add beer, lemon juice, and scallion
-check while simmers, add brown sugar and paprika
-cook for 1 ½ hours, puree and strain
-should be very acidic