Saturday, October 14, 2006

Spiced Beer Mussels

I promised to share more steamed mussel recipes after last month's posting of Mussels Panagea. The spices in this recipe are warm and appealing - perfect for the Bay of Fundy's cooling autumn temperatures.

Spiced Beer Mussels

12-ounce bottle of beer (not dark)
2 bay leaves
4 whole cloves
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/4 teaspoon cayenne, or to taste
1/2 teaspoon salt
2 lemon wedges
3 dozen mussels, scrubbed well in several changes of water with the beards scraped off
minced fresh parsley leaves for garnish

In a large pot, bring the beer to a boil with the bay leaves, the cloves, the coriander seeds, the mustard seeds, the cayenne, the salt, and the lemon wedges and boil the mixture, covered partially, for two minutes. Add the mussels, steam them, covered, over moderately high heat, stirring once or twice, for 4 to 7 minutes, or until they are opened, and discard any unopened ones. Serve the mussels sprinkled with the parsley.

Serves 6 as an appetizer, about 3 as a main. Don't forget the crusty bread to sop up the juices!

1 comment:

Sheri said...

OOOOh! This sounds delicious. I don't know why I haven't thought of cooking mussels with beer. I always cook it with white wine! I will definitely try your recipe. Thank you!