Sweet summer time. Which means beer and seafood. Well, as far as I’m concerned, it means beer and seafood. I saw this post from You Stay Hoppy Austin with a recipe for mussels steamed with beer. This caught my attention and I couldn’t think about anything else. I was so excited make these mussels. I adapted the recipe just a tad and served the mussels with some creamy asparagus pasta.
12oz of Shine Ruby Redbird Beer
The fishmonger at Central Market gave me a few tips:
If the mussel is a little open like the shown above, gently tap it on the counter. If the shell closes, then the mussel is still alive and still ok to eat. If the shell does not close, it means the mussels has died and you should toss it.
PS- nice mani Miss K!
Add the mussels to the pan. Pour in the beer. Sautee for 4-5 minutes, stirring frequently. Add more butter if needed. Be sure all the mussels take a turn on the bottom of the pan, where they can be submerged in the beer butter broth.
I turned these old tin bundt pans upside down and use them to serve the mussels. I grabbed some cute fondu sticks and used those for getting the mussels out of their shells, since I didn’t have those little tiny forks.