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Mike Minor


Border Grill
Mandalay Bay
3950 Las Vegas Boulevard South
Las Vegas, NV 89119


Sustainability Award: Chef Mike Minor

Border Grill | Las Vegas

Sustainability is a sticky issue in Vegas. Initially we weren’t even sure we would find someone to give our Sustainability award to…until we met Mike Minor. Minor is not just putting sustainable items on his menu and resting on his laurels—he is spreading the sustainability gospel to his diners and the next generation of Vegas chefs. Monterey Bay Aquarium Seafood Watch wallet cards are put on every place setting, and Minor often leaves his kitchen to visit with his customers to explain his sustainable menu. Beyond Border Grill, Minor partners with Chef Rick Moonen of RM Seafood to teach sustainable seafood classes at Nevada’s Le Cordon Bleu school, and he invites stages into his kitchen to learn about how he sources and works with sustainable products. “It feels good,” Minor explains, “We don’t make our decisions based on profitability—we’re doing the right thing for our customers and for the industry.”

New Zealand Green Lip Mussels with Ancho Chiles, Sliced Garlic and Choirzo
Chef Mike Minor of Border Grill – Las Vegas, NV
Adapted by

Yield: 4 Servings


  • ¾ cup olive oil
  • 10 cloves garlic, peeled and thinly sliced
  • 2 cups diced Spanish chorizo
  • 3 large ancho chilies, finely julienned
  • 1¾ pounds New Zealand green lip mussels
  • Juice of 3 large limes
  • 1 bunch Italian parsley, leaves only, chopped
  • ½ cup diced butter cubes
  • 1 cup fish stock or clam juice

Heat olive oil in a large skillet over medium-low heat. Cook garlic until tender but not brown. Add chorizo, chilies, and mussels; turn the heat to high, add white wine and lime juice. Finish with stock or clam juice, butter and parsley. Arrange in a bowl and ladle broth over top. Serve immediately.



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  •    Published: October 2008

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