PBR Steamed Mussels with Tasso and Spring Onions from Steve McHugh of Cured in San Antonio

PBR Steamed Mussels with Tasso and Spring Onions 

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

| Recipes | Editorial Staff

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


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

PBR Steamed Mussels with Tasso and Spring Onions

Yield: 2 servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

  • 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


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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