To learn more, read "Yes We Can: Put PBR in Mussels" in our National edition.
PBR Steamed Mussels with Tasso and Spring OnionsRecipe adapted from Chef Steve McHugh, Cured, San Antonio, TX
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.
Charred Spring Onion Gibson →
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