As a vegetarian I choose not to eat seafood myself, but my husband and sister love it. I was inspired by this recipe for Mussel pot with beer by Australian Chef Damien Matter and wanted to share it with you.
Steamed mussels are such an easy yet extremely tasty dish. You can make the broth with just water and a good tomato base but by adding a splash of wine or in this case some beer it goes to the next level of flavor town. For the broth Damien used 5 330ml cans of Piston Head lager, Swedish beer with a really nice, crispy taste. Eaten straight out of the pot or in a bowl with a crispy baguette, this mussels dish so good you will make it probably the next day for friends that missed out on it the night before.
• Fresh mussels. About 2 kg
• Tomato paste
• 1 chopped onion
• 4 cloves of crushed garlic
• Salt and pepper
• Olive oil
• About 1 and half liters of your favorite beer.
- Rinse the mussels under cold water.
- Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.
- In a large pot with a lid, heat the oil and butter over medium heat.
- Add the garlic, onion tomato paste, salt and pepper and cook until fragrant and soft
- Add the mussels, beer, and half of the parsley. Increase the heat to high, and cover the pan.
- After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes.
- Add the remaining parsley, a knob of butter and another splash of beer give the mussels a final toss, and divide the mussels and the broth among bowls or as Damien does in a large shared bowl or pot. Serve the bread alongside.