Scallops and Brussels in a Smoky Mussel Märzen Broth Recipe

Serves: 1–2

4–5 U/20 scallops
10 Brussels sprouts, ends cut off and blanched in salted water until tender

Smoky Mussel Märzen Broth

1 small onion, sliced
2 cloves garlic, smashed and chopped
½ lb (227 g) mussels
2 Tbs butter, divided
1½ cup 12 fl oz (355 ml) Märzen beer
1 Tbs Dijon mustard
½ tsp red chili flakes
½ tsp fennel seed
1 Tbs honey
1 sprig tarragon
Small handful of applewood chips soaked in water, then drained
Canola or grape-seed oil

In a medium pan, heat 1 tablespoon of butter over medium heat. Sauté the onions, garlic, and mussels. Add the beer, mustard, chili flakes, fennel seed, honey, and tarragon. Steam until the mussels just begin to open.