For the next installment of Cooking with Michigan Beer, I returned again to fermentationnation.com. I noticed Chuck's recipe for mussels while reading his chocolate cake recipe, and could not resist trying them for myself. I love mussels and anything from Jolly Pumpkin (especially the Bam Biere), so this sounded like a perfect combination. The broth made with this dry farmhouse ale is a perfect contrast to the mussels, and if you decide to try this recipe for yourself, I guarantee you will not be disappointed.
Making this meal at home is really easy. Here's what you'll need:
2 pounds of fresh mussels
1/2 rib of celery
1 bay leaf
1 sprig of thyme
1 cup Jolly Pumpkin Bam Biere
2 tablespoons butter
3 tablespoons crumbled blue cheese
Sea salt and ground pepper
Italian flat leaf parsley
1. Scrub down the mussels and remove any of those freaky beards that they sometimes sport. If any shells are broken or opened, toss them. Soak in cool water for about 15 minutes.
2.) Rough chop the shallots and celery and saute in 1 tablespoon butter for about 2 minutes. Add the bay leaf and thyme and saute on medium-low until veggies are starting to get soft but not brown, about another 3 - 4 minutes.
3.) Add 1/4 cup water and bring to a boil. Drop in the mussels and cover the pot. At the first sign that the shells are beginning to open, dump in the Bam Bier a pinch of salt and a few turns from the pepper mill. Cover and steam until shells are fully open. Total cooking time should be somewhere around 8 minutes.
I would recommend passing your eight minutes the way I did...loving some wiener dogs.
4.) Remove from heat, throw in the other tablespoon of butter, add the blue cheese and give the pot a stir. Transfer mussels to a bowl, ladle broth over the top and garnish with chopped parsley.
Serve with crusty bread and the rest of the bottle of Bam Bier.