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Belgian-style Mussels With Wheat Beer
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Belgian-style steamed mussels may be the classic example of beer cuisine. Nowadays, almost every gastropub worthy of the name has some variation on the menu. Taco Mac executive chef Matt Deckard mixes aromatic fennel, onion and garlic with the coriander and orange-infused flavors of Hummer Belgian-style wheat beer from Atlanta’s Sweetwater Brewing Co. The final addition of heavy cream gives the dish a silky, decadent finish. Pair with a crisp, light wheat beer, saison or pilsner-style lager.
Serve in bowls with a slice of grilled sourdough bread. -- Bob Townsend, for the Journal-Constitution
Hands on time: 30 minutes Total time: 50 minutes Serves: 4-6
Ingredients:
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2 tablespoons vegetable oil
1 fennel bulb, thinly sliced
1 large onion, thinly sliced
2 garlic cloves, finely chopped
2 bottles Sweetwater Hummer or other wheat beer
1 cup white wine
Juice of 2 lemons
2 pounds fresh mussels, washed, beards removed
1 cup heavy cream
2 tablespoons fresh parsley chopped
Instructions:
In a large stockpot over medium-high heat, add oil. Sauté fennel and onion until very soft. Add garlic and sauté for 30 seconds. Add beer, wine and lemon juice. Bring to a simmer and cook for 6 to 8 minutes. Add mussels and continue cooking until all mussels open (you can cover the pan if the mussels aren’t opening). Add heavy cream and parsley and cook for 2 minutes. Discard any mussels that do not open.
Notes:
Photo by Alison Church / Special
Nutrition:
Per serving (based on 4): 588 calories (percent of calories from fat, 58), 30 grams protein, 26 grams carbohydrates, 3 grams fiber, 34 grams fat (15 grams saturated), 148 milligrams cholesterol, 714 milligrams sodium.
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