Beer for Dinner

• 4 large prawns
• 2 small fillets of corvina or any firm-fleshed white fish
• 1 cups of clams and mussels @ 6 of each
• 2 ox. Spanish chorizo, chopped in small cubes
• 8 cherry tomatoes halved
• 6 limes juiced
• 1 ear of white corn, off the husk
• 1/2 bottle of XX Amber
• 1/2-1/4 Fresno pepper, sliced
• 1/2 bunch of cilantro
• 1/2 white onion shaved or julienned
• 1/4 cup chicken stock
• olive oil
• salt and pepper

In a large pan saute over high heat the clams, prawns, chorizo and corvina in olive oil until the fish and prawns are browned on one side. Flip the seafood then immediately deglaze the pan with the beer. Add the onion and corn. The chicken stock and lime juice are added to taste. Reduce the broth then add the whole picked cilantro, cherry tomatoes and Fresno pepper. Finish with salt and pepper. Enjoy! You should be left with a nice citrus broth containing beer and cilantro overtones. Most of these ingredients can be followed to recipe, but I recommend that they be added to taste.

Serves 2

Thanks to Beckler

Labels: chorizo, cilantro, clams, corn, evoo, fish, hotpeppers, lime, mussels, onion, prawns, stock, tomatoes

Posted by Steve at 10:01 PM | Permalink | Comments | links to this post

• 6 dozen mussels, cleaned washed and debearded
• 2 pieces thick center cut bacon, chopped
• 3 fresh leeks, washed and sliced
• 2 shallots, chopped
• 1-2 T. butter
• 1 1/2 T. dijon mustard
• 3/4 pint Belgian beer (I use a high-quality Trappist ale, not something too bitter)
• 1/4 c. cream

Put a very large heavy-bottomed pot with a tight lid on the stovetop, and bring up the heat to medium. Fry the bacon until a light golden brown, but not crispy or dark, you just want to make sure to cook it through. Remove the bacon and drain on paper towels. Discard the extra grease.

Saute the leeks and shallots with the butter, use only enough to keep it from burning in the pan. When the shallots are transluscent, add the dijon mustard and stir to incoporate. Add the bacon back to the pan and stir again.

Pour in the beer and reduce heat to medium-low. Bring the broth up to a good simmer but not near boiling.

Gently add the mussels with a wire skimmer into the broth. Put the lid on tightly and let the mussels steam until their shells open up, about 2-3 minutes. Do not cook them longer, once the shells are fully open they are ready. Turn off the heat of your burner. Use the skimmer and fetch the mussels from the broth, dividing evenly into four bowls.

Add the cream to the broth and stir quickly to incorporate, the broth should still be very hot. Ladle the broth over the mussels.

Serve with frites, hearty and crusty bread and a delicious Belgian beer to keep with the theme. Enjoy!

Thanks to Scrumptious Street

Labels: bacon, butter, cream, leeks, mussels, mustard

Posted by Steve at 9:15 PM | Permalink | Comments | links to this post

• 12-ounce bottle of beer (not dark)
• 2 bay leaves
• 4 whole cloves
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1/4 teaspoon cayenne, or to taste
• 1/2 teaspoon salt
• 2 lemon wedges
• 3 dozen mussels, scrubbed well in several changes of water with the beards scraped off
• minced fresh parsley leaves for garnish

In a large pot, bring the beer to a boil with the bay leaves, the cloves, the coriander seeds, the mustard seeds, the cayenne, the salt, and the lemon wedges and boil the mixture, covered partially, for two minutes. Add the mussels, steam them, covered, over moderately high heat, stirring once or twice, for 4 to 7 minutes, or until they are opened, and discard any unopened ones. Serve the mussels sprinkled with the parsley.

Serves 6 as an appetizer, about 3 as a main. Don't forget the crusty bread to sop up the juices!

Thanks to Bay of Fundy Blog

Labels: cayenne, lemon, mussels

Posted by Steve at 11:53 PM | Permalink | Comments | links to this post

Buy fresh mussels that do not smell fishy and have tightly closed shells. If you are not cooking the live mussels immediately, remove them from their plastic bag (if they’re in one), place in an ice-filled bowl, cover with a damp towel, and keep refrigerated. Just be sure to use them within one or two days of purchase.

Just prior to cooking the mussels, clean them by scrubbing the shells and de-bearding them. Debeard each mussel by grabbing the thread, or beard, that runs along the side of the shell and pulling it toward the hinge of its shell until it is removed.

• 2 tablespoons unsalted butter
• 1/2 medium yellow onion, thinly sliced
• 1/2 medium fennel bulb, cored and thinly sliced lengthwise
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cups light Belgian-style ale (such as Duvel)
• 2 pounds live mussels, scrubbed and de-bearded
• 2 teaspoons finely grated lemon zest
• 1/2 cup heavy cream

Melt the butter in a large cast iron skillet over medium heat. When it foams, add the onion and fennel, and sweat until vegetables are tender, about 3 minutes. Stir in the salt and pepper, and cook another 2 minutes.
Add the ale and bring the mixture to a boil over high heat. Add the mussels and lower the heat to medium. Cover pan with a large lid or plate and let simmer, shaking the pan occasionally, until the mussels begin to open, about 5 minutes.
As the mussels open, remove them to a serving platter with a slotted spoon. Discard any mussels that do not open after 10 minutes. Stir the lemon zest and cream into the mussels’ cooking liquid, and bring to a simmer. Cook for 5 minutes, or until broth is slightly thickened.
Pour the creamy broth and vegetables over the mussels and serve with crusty bread.

Serves 6

Thanks to GlassMoose

Labels: butter, cream, fennel, lemon, mussels, onions

Posted by Steve at 11:03 PM | Permalink | Comments | links to this post

Adapted from Gourmet 2005.

• 1/2 stick unsalted butter
• 1 medium onion, chopped
• 2 ribs celery cut into 1/4 cup dice
• 1 (14- to 15-ounce) can diced tomatoes
• 3 garlic cloves, finely chopped
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups (16 ounces) lager such as Harp (pour beer slowly into measuring cup; do not measure foam)
• 2 pounds mussels, scrubbed well and beards removed
• 1 tablespoon Dijon mustard
• 2 tablespoons heavy cream
• 1/4 cup flat-leafed parsley, chopped

Serve with hearty bread

Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt and pepper, stirring occasionally until vegetables are softened, about 4 minutes.

Add beer and bring to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4-6 minutes, transferring them to a bowl as they open. Discard any mussels that remain unopened after 6 minutes. Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels. Makes 4 first course or 2 main course servings.

Link

Labels: celery, cream, garlic, mussels, mustard, onion, tomatoes

Posted by Steve at 11:29 AM | Permalink | Comments | links to this post