Steam Whistle Sauteed Seafood

A deliciously creamy seafood dish prepared for us by Keith Fleming, the chef of Queen St. West's Rhino Bar & Grill.

Directions:

Saute mussels & shrimp in butter and oil, minced shallets and garlic. Add Steam Whistle Pilsner and reduce by 1/2. Add cream and reduce, adding lemon juice, parsley, and salt & pepper to taste.

Serve with fresh bread.

Keith Fleming
The Rhino Bar & Grill
1249 Queen St. West, Toronto
(416) 535-8089

Ingredients

butter & oil
1 lb. mussels (approx. 12)
6 shrimp
1/2 c. shallots - finely chopped
1 clove garlic - minced
1 tsp. parsley - chopped
6 oz. Steam Whistle Pilsner
4 oz. 35% cream
2 tbsp. lemon juice