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Recipes

PBR Steamed Mussels with Tasso and Spring Onions

Recipe adapted from Chef Steve McHugh, Cured, San Antonio, TX
PBR Steamed Mussels with Tasso and Spring Onions from Steve McHugh of Cured in San Antonio

To learn more, read "Yes We Can: Put PBR in Mussels" in our National edition.

PBR Steamed Mussels with Tasso and Spring Onions

Recipe adapted from Chef Steve McHugh, Cured, San Antonio, TX

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

3 tablespoons extra-virgin olive oil

¼ cup diced tasso or smoked ham

1 spring onion, whites and greens separated, thinly sliced

1 bulb of green garlic, whites and greens separated, thinly sliced

1½ pounds mussels

1 can lager, preferably Pabst Blue Ribbon

¼ cup unsalted butter

¼ cup diced tomatoes

Salt and pepper, to taste

Toasted and sliced baguette, to serve

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the ham, along with the white parts of the spring onions and the white parts of the green garlic, and cook, stirring occasionally, until the ham is crisp and the onions and garlic have softened, about 5 minutes.

2. Add the mussels and cook, stirring, for 1 minute. Add half of the beer and cook, covered, until the mussels begin to open, about 2 minutes. Uncover and add the butter, tomato and remaining onions and garlic and cook, stirring, until the butter has melted and the mussels have opened completely, about 2 minutes more. Season with salt and pepper. Divide the mussels between two bowls and serve with the baguette.

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