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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