Mussels Steamed in Beer
There’s a bit of a beer theme in my house this month. Not that I am any kind of beer swilling Pirate. In fact my beer consumption is quite low these days. Was a time when I could polish off a jar or two…..but now laughably, I’m cooking with it. It’s been intensely busy in my kitchen this month. I have thrown myself into cooking not only because it helps me cope with life’s ups and downs but also because I love it. There’s been a lot of cakes, brownies, cupcakes, bread and olive oil flowing here most of which I’ve shown you but I have also had a couple of new ideas. Maybe a sneak peak at the end of this post.
Later this week I will show you behind the scenes at the Sydney Fishmarket . I went on a tour of the auction floor and learned how the fishmarket operates, the huge amounts of seafood that pass through the doors and the auction room each day. Naturally when I am a the fishmarket I just can’t leave with out lots of Seafood. Skater doesn’t eat much Seafood so that leaves me a very vitamin & zinc enriched person this week. These Kinkawooka mussels are an absolute must at $9.95, they’re 1 kg of cleaned live ready to cook Mussels that are both rediculously easy to cook AND they love a dousing of beer!
And I did mention beer, didnt I ?. I have 2 Italian beers that I brought home from work to drink cook with. This is La Mi Biera made in a Tuscan microbrewry by a woman brewmaster, Claudia Lami. This is a true craft beer, bottom fermented and made in small batches using local Tuscan ingredients. These beers are full flavoured and will change character with age just like me, and besides they’re made by a woman. Ive popped one open to cook my mussels in and another to make a delcious beer cake ( coming soon)
And do you know what’s funny ?. My last item also has an involvement with beer even though it has no actual beer in it. I have a whole 900gm of Maggie Beer Quince paste. It’s a lot isn’t it ?. There is some serious cooking and eating to be had here.
But for now back to the Mussels and cooking them with beer. You can use left over beer here if you like. Saves throwing it away.
Beer Steamed Mussels
Ingredients
Method
- Use a medium large pot with a fitting lid.
- Warm it and add the olive oil, garlic, bacon, smoked paprika and onion. Sweat on medium till soft and fragrant. Add the beer and bring to the boil.
- Put all of the mussels and the chili and parsley into the pot and add the lid. Bring the pot back to the boil and shake a couple of times. This will take about 5 minutes. With the lid off check all of the mussels. They should be open. Discard any that dont open.
- Put into bowls and scoop over the liquid.
i love those kinkawooka mussels. we can get them sometimes at the markets here. great cake.
Hi Tania! This is a must try! My Sis loves Mussels, so I’ll be sending her your recipe! Thanks for sharing.
I love the idea of already-cleaned mussels. They are such a pain to clean. I would like to try cooking them in beer – I always use a little wine but have never thought of beer.
It is so funny, the other day I saw those muscles at my local fishmonger and I was going to buy them and come up with a recipe. I think I might just have to try yours first 🙂 Thanks for sharing! Liz x
Beer & mussels work perfectly together! They look absolutely amazing! Love the fact you got to tour Sydney Fish markets – was it expensive? Thanks for sharing IMK
I love mussels and have tried the Kinkawooka ones – great product and great concept. And who doesn’t love quince paste – a very clever link. The skirt on that doll cake makes my teeth ache. Cheers!
I’ve cooked mussels a number of ways — bacon is a must in most — but I’ve never tried beer. Considering that, more often than not, beer is served alongside of the mussels, I’m surprised I didn’t make the connection. I will next time, Tania. Thanks for the nudge. 🙂
I think mussels are stunning to look at and make a dish appear so exotic. Only ever been disappointed with being served tough, chewy ones though. Glad to hear there are other good results to be had. I’m hyperventilating about all those lollies!
Looking forward to seeing what you’re going to make with all that quince post! And my niece’s eyes would pop out of her head at the sight of the lolly cake!
My goodness that’s a cake and a half! Lucky you to have that quince paste. Will you eat it with cheese or do something more exciting?
I keep looking at mussels – they’re the great buy of Sydney seafood – but the tribe don’t like them, and I don’t think even I could eat a kilo or two on my own! But when I do get around to buying more, it will be a toss-up between this recipe and your green curry mussels one that was oh-so-delicious as well! Your lolly cakes are so very cute! xxx
Leftover beer?! You’re too funny. I’m looking forward to that beer cake. And that Barbie cake? I know a lot of little girls who would just love one so look forward to the new site.
beautiful mussels and i love that cake!!!
I know this post is about the mussels and beer, and they do look great, but I can’t get past your cakes! Amazing! You definitely should be going into business – I’m sure the market will be very welcoming.
Sounds scrummy indeed Tania, it sounds like you’ve been having lots of foodie adventures! Very cute cake indeed, definitely going to be the cause of a sugar coma or two- but sooo worth it! 🙂 xox
G’day! What a cake and love mussels too! I bought that brand and now can’t wait to try them too! Thank for your kitchen view this month too!
Cheers! Joanne
LOL leftover beer? Isn’t that what we deposit in the loo?? I’ve never heard of leftover beer. 🙂
Those cakes are so terrific! I can only imagine how much work they were to create.
How I love mussels!! Your version sounds marvelous. 🙂
The cake is stunning. You are full of wonderful, creative ideas. I cook with a lot of alcohol too but I’ve been noticing that beer is popping up in a lot recipes lately. Your mussels were certainly a very good buy xx
OMG That cake! My Princess Charlotte would love it! I am very fond of mussels, and only use the black Australian variety as they sweet and soft and so delicious. Thanks for this recipe. The beer looks like a good addition as well as the smoked paprika. F