There are very few things that I enjoy more than eating mussels with beer. I’m sure many of you have tried mussels steamed in wine before (you can find tons of those recipes here). But how many of you have tried steaming them in beer? Intriqued yet? After purchasing our mussels from the local seafood market, we headed to our neighbourhood BC Liquor Store to pick up a 6-pack of Samuel Adams Boston Ale. As you probably know, I love trying new beers, and this is one that I had never tried before. It’s an amber ale made from English hops and caramel malts. Here’s our recipe for mussels steamed with bacon, beer, and potatoes. Enjoy!
- 1 1/2 ounces bacon, cut crosswise into thin strips
- 10 ounce red potatoes, cut into 1/2-inch pieces (about 2 cups)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 bottle of Samuel Adams beer
- 1 1/2 pounds mussels, scrubbed and debearded (about 40). Or you can substitute with clams.
- 4 ounces green beans, trimmed and cut into 1/3-inch pieces (about 3/4 cup)
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped basil
- 1/4 cup chopped parsley
Cook bacon in a large Dutch oven over medium heat for 3 minutes or until crisp, stirring frequently.
Add potatoes, salt, and pepper. Cook for approximately 10 minutes until potatoes are browned, stirring occasionally. Increase heat to high. Add beer, scraping pan to loosen browned bits; bring to a boil. Stir in mussels and green beans; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Divide mussel mixture evenly among 4 bowls, and spoon broth evenly over mussels. Top with chopped basil and parsley. Serve with a toasted and sliced baguette to soak up the beer broth.
And voilà, the finished product! It was a quick and easy, but delicious meal. Let us know what you think if you try this recipe or a variation of it.
Disclaimer: This post was sponsored by Samuel Adams.