Wheat Beer-Steamed Mussels
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Wheat beer goes perfectly with light delicious mussels. Choose a favourite from a local microbrewery or go afar and try Blanche de Chambly by Unibroue from Quebec, the Belgium Hoegaarden or the German Schneider Weisse.
Servings: 6 to 8 appetizer servings
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 78 |
| pro | 6 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 5 g |
| fibre | trace |
| chol | 14 mg |
| sodium | 170 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 14% |
| vit A | 3% |
| vit C | 7% |
| folate | 10% |
Suggested Recipes
-
3 lb (1.5 kg) mussels
1 tbsp (15 mL) extra-virgin olive oil
1 leek (white and light green parts), thinly sliced
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 bottle (341 mL) wheat beer
3 strips (4- x 1-inch/10 x 2.5 cm) orange rind
1/4 cup (50 mL) chopped fresh coriander or parsley
Preparation:
Scrub mussels; remove any beards. Discard any that do not close when tapped. Set aside.
In large pot or Dutch oven, heat oil over medium heat; fry leek, garlic, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Stir in beer, orange rind and half of the coriander; bring to boil. Reduce heat and simmer until reduced by half, about 2 minutes.
Add mussels; cover and cook over high heat until mussels open, about 8 minutes. Discard any that do not open. Stir in remaining coriander.
In large pot or Dutch oven, heat oil over medium heat; fry leek, garlic, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Stir in beer, orange rind and half of the coriander; bring to boil. Reduce heat and simmer until reduced by half, about 2 minutes.
Add mussels; cover and cook over high heat until mussels open, about 8 minutes. Discard any that do not open. Stir in remaining coriander.
Additional Information
- Variation
Broth-Steamed Mussels: Substitute 2/3 cup (150 mL) each sodium-reduced chicken stock and water for the beer.
Source
Canadian Living Magazine: November 2007
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