We Asked San Diego Chef Ivan Flowers For A Super Bowl Recipe That Will Make You Look Good!

Going to a Super Bowl party and looking to bring something a little more interesting than wings and a six pack?

We asked San Diego Chef Ivan Flowers – who was the former Executive Chef of Top of Market, has a monthly cooking segment on Fox 5 San Diego, and publishes a bi-weekly Cooking Class series on Celebrity Cafe – to share a Super Bowl recipe that will make you stand out but is pretty fast and easy to put together.

Thanks for making us look good, Chef!

Thai Spiced Mussels with Beer Super Bowl Recipe By Chef Ivan Flowers


Serves 6

2 Pounds P.E.I. Mussels

1 Stick Unsalted Butter

¼ Cup Sweet Chili

16 Ounces Beer

2 Minced Shallots

6 Shaved Garlic Cloves

2 Tbsp. Samba Oelek

16 Ounces Jarred Clam Juice

½ Cup Chopped Cilantro

6 Lime Wedges



First de-beard the mussels and if any are open, tap on the counter. If they close, keep them. If they stay open, discard.

In a large saucepan over medium heat add the beer, butter, shallots, garlic, sweet chili, samba oelek and clam juice. Stir until combined and then continue to cook it uncovered until it is at a simmer.

Once at simmer, cook for two minutes.

Now add in the mussels and gently toss with a spoon. Cover the pan and cook for three to four minutes, just until mussels open.

If a mussel doesn’t open, discard it.

Pour the cooked mussels into a large bowl and top with the cilantro.

Serve with lime wedges and crusty bread.



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