Friday, March 25, 2016

Beer-Steamed Mussels with an Asian Twist

When I found organic mussels, lately, at Costco, I immediatly thought of making that recipe I found years ago in the Montreal Gazette (and to which I made some slight modifications).  You can serve these asian-style ale-steamed mussels over steamed rice and a vegetable stir-fry for a main course or just by themselves as an appetizer.

- 5 pounds (2.3 kilos) fresh mussels
- 1 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 1 tbsp grated ginger
- 1 tsp sriracha
- ¾ cup (180ml) beer (I used a dealcoholized red ale.  Blonde or brown ale works also perfectly.)
- 1½ tbsp soy sauce (or tamari)
- 3-4 green onions, chopped

Clean mussels carefully and throw away any mussel that stayed open after you gently tapped on it.

Heat oil in a large, heavy saucepan over medium heat.  Add garlic, ginger and sriracha and cook about 30 seconds, until fragrant.

Add beer and soy sauce and bring to a boil.  Add mussels, cover and cook just until the mussels open, between 3 and 5 minutes.

Transfer mussels to a large serving dish, spoon cooking liquid on top and garnish with the green onions.

Have you tried this recipe?  Feel free to share your thoughts or experiences!

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