Recipes

Mussels in Lager

1 Mins read
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Introduction

Discover the delightful flavors of “Mussels in Lager” – a hearty, beer-infused dish that brings together robust seafood and rich brewing traditions. This recipe invites you to indulge in comforting, savory goodness that’s perfect for sharing with friends and family.

Tips for this Recipe

  • Ensure the mussels are thoroughly cleaned before cooking.
  • Pour lager slowly to avoid foam, aiming for 16 oz without excessive bubbles.
  • Use a Dutch Oven or heavy-bottomed pot for even heat distribution.

Why You Will Love This Recipe

With its combination of fresh mussels and lager, “Mussels in Lager” offers a unique twist on traditional seafood dishes. The rich flavors from the brew paired with aromatic ingredients like thyme make for an unforgettable meal that’s both satisfying and elegant.

Ingredients

  • 1/2 stick (1/4 cup) unsalted butter
  • 1 medium onion, chopped (1 cup)
  • 2 celery ribs, cut into 1/4-inch dice (1 cup)
  • 1 cup drained canned diced tomatoes
  • 3 garlic cloves, finely chopped
  • 1 teaspoon chopped fresh thyme
  • 1 Turkish or 1/2 California bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups lager such as Harp (16 oz)
  • 2 lb mussels, scrubbed and beards removed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons heavy cream
  • 1/4 cup chopped fresh flat-leaf parsley

Adviced Equipment

  • Dutch Oven
  • Lid with Handle
  • Colander
  • Meat Tenderizer (Mussel Mallet)
  • Kitchen Towel
  • Measuring Cups
  • Heavy-Duty Foil
  • Tongs
  • Sharp Chef’s Knife
  • Digital Scale (Optional)

History of the Recipe

The origins of “Mussels in Lager” can be traced back to the marriage between hearty seafood fare and local breweries, particularly those that produce lagers. The concept likely evolved as a way to make use of lager leftovers or excess from brewing processes while also creating a dish with communal appeal.

Fun Facts About This Recipe

Mussels have been consumed for thousands of years, and their role in maritime cuisine is as rich as the cultures that cultivated them. The coupling with lager offers a nod to brewing innovation while also showcasing how different traditions can come together to create something new and delightful.

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Mussels in Lager

Mussels in Lager

amanda

Equipment

  • - Dutch Oven

  • - Lid with Handle

  • - Colander

  • - Meat Tenderizer (Mussel Mallet)

  • - Kitchen Towel

  • - Measuring Cups

  • - Heavy-Duty Foil

  • - Tongs

  • - Sharp Chef's Knife

  • - Digital Scale (Optional)

Ingredients

  • 1/2 stick (1/4 cup) unsalted butter

  • 1 medium onion, chopped (1 cup)

  • 2 celery ribs, cut into 1/4-inch dice (1 cup)

  • 1 cup drained canned diced tomatoes (from a 14- to 15-oz can)

  • 3 garlic cloves, finely chopped

  • 1 teaspoon chopped fresh thyme

  • 1 Turkish or 1/2 California bay leaf

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)

  • 2 lb mussels (preferably cultivated), scrubbed well and beards removed

  • 1 tablespoon Dijon mustard

  • 2 tablespoons heavy cream

  • 1/4 cup chopped fresh flat-leaf parsley

  • Accompaniment: crusty bread

Instructions

1

Instruction 1

Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.
2

Instruction 2

Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.
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