Cook’s Recipe: Beer Steamed Mussels

Any coastal adventurer knows the allure of these delicious clams, but unlike most clams you don’t have to spend hours raking in the mud to collect enough of them! When traveling with a brewmaster, this is a great recipe that pairs up the skills. A party of a cook, baker and brewmaster can quickly produce a fantastic table of food – either as an appetizer to share before a raid or a light meal in the middle of a long journey.

Beer Steamed Mussels

2 1/2 pounds of fresh mussels, washed
12 ounces of beer, something pale
1 fresh tomato
1/3 cup of scallions (around four)

1 tablespoon garlic
1 tablespoon butter

salt to taste

A large pot with lid

Wash and debeard the mussels, while discarding any mussels that are already open. Also be wary of any that feel heavier, it’s usually a sign that the mussel is filled with mud.

In the large pot, pour the beer in and bring to a boil over high heat. Add in the diced tomatoes, scallions, garlic and butter. Once it is boiling, pour in the mussels and reduce the heat to a simmer. Cover and allow the mussels to steam for 8 to 10 minutes. The mussels are done when they open and are orange or yellow.

Serve warm with a side of bread for dipping.

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