Spicy Steamed Mussels
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 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
mussels
|
|
| 113.4 | g |
tomatoes
|
|
| 113.4 | g |
green bell peppers
|
|
| 113.4 | g |
red onion
|
|
| 1 | small |
ancho chilies
|
*
|
| 2 | cloves |
garlic
chopped |
|
| 45 | ml |
butter, unsalted
|
|
| 23 | ml |
chili blend
Cajun |
* |
| 115.6 | ml/g |
beer
gueuze (a type of lambic beer) |
|
| 115.6 | ml/g |
white wine
Chardonnay |
|
| 1 | each |
lemon
grated zest and juice |
|
| 59 | ml |
cilantro
or Italian parsley leaves, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
- Wash and debeard mussels; discard any mussels with shells that will not stay closed. Dice the tomatoes, bell peppers, red onions and chile.
- 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.
- 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.
- 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.
