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Spicy Steamed Mussels

 
82

The recipe blends equal amounts of gueuze and Chardonnay to make these mussels fragrant, and adds Cajun spices for heat. We suggest a farmhouse ale in the Flemish tradition to pair with the mussels.

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

35

min

Trans-fat Free
 

Ingredients

2 pounds mussels
¼ pound tomatoes
¼ pound green bell peppers
¼ pound red onion
1 small ancho chilies
*
2 cloves garlic
chopped
3 tablespoons butter, unsalted
1.5 tablespoons chili blend
Cajun
*
4 ounces beer
gueuze (a type of lambic beer)
4 ounces white wine
Chardonnay
1 each lemon
grated zest and juice
¼ cup cilantro
or Italian parsley leaves, chopped
1 x salt and black pepper
to taste
*

Directions

  1. Wash and debeard mussels; discard any mussels with shells that will not stay closed. Dice the tomatoes, bell peppers, red onions and chile.
  2. In a sauté pan fitted with a lid and large enough to hold mussels (at least 2 quarts), add half the butter, and sauté the vegetables, chile and garlic over medium-low heat until onions are translucent. Add Cajun spice blend and mussels, and stir to coat.
  3. Add gueuze and Chardonnay and cover with lid. Steam 5 minutes; remove from heat and pick over mussels to discard any that have not opened. Use tongs to place remaining mussels in warmed serving bowl, and reserve cooking liquid in pan.
  4. Add remaining butter, lemon and zest to reserved pan juices and bring to a simmer for 5 minutes. Add chopped cilantro or parsley and pour sauce over mussels.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 387g (13.7 oz)
Amount per Serving
Calories 53832% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 150mg 50%
Sodium 848mg 35%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 8%
Sugars g
Protein 112g
Vitamin A 44% Vitamin C 109%
Calcium 10% Iron 90%
* based on a 2,000 calorie diet How is this calculated?

 

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