A Delicious Dinner Pairing Beer With Each Course
Page 2: Spicy Steamed Mussels
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Spicy Steamed Mussels Recipe
Vince Marsaglia of the Pizza Port Pub in Carlsbad, California, blends equal amounts of gueuze and Chardonnay to make these mussels fragrant, and adds Cajun spices for heat. Brewer Tomme Arthur suggests a farmhouse ale in the Flemish tradition to pair with the mussels.
Yields 4 servings.
Beer Pairing Suggestion: American sour wheat or farmhouse ale.
- 2 pounds fresh mussels
- 1⁄4 pound tomatoes
- 1⁄4 pound green bell pepper
- 1⁄4 pound red onion
- 1 small ancho chile*
- 2 cloves garlic, chopped
- 3 tablespoons unsalted butter
- 1-1⁄2 tablespoons Cajun spice blend
- 4 ounces gueuze (a type of lambic beer)
- 4 ounces Chardonnay
- Grated zest and juice of 1 lemon
- 1⁄4 cup fresh cilantro or Italian parsley leaves, chopped
- Salt and freshly ground black pepper
*Use caution in handling hot peppers, and wash hands thoroughly before touching eyes. See our Chile Glossary to understand the different types of chiles.
- Wash and debeard mussels; discard any mussels with shells that will not stay closed. Dice the tomatoes, bell peppers, red onions and chile.
- In a sauté pan fitted with a lid and large enough to hold mussels (at least 2 quarts), add half the butter, and sauté the vegetables, chile and garlic over medium-low heat until onions are translucent. Add Cajun spice blend and mussels, and stir to coat.
- Add gueuze and Chardonnay and cover with lid. Steam 5 minutes; remove from heat and pick over mussels to discard any that have not opened. Use tongs to place remaining mussels in warmed serving bowl, and reserve cooking liquid in pan.
- Add remaining butter, lemon and zest to reserved pan juices and bring to a simmer for 5 minutes. Add chopped cilantro or parsley and pour sauce over mussels.
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