 |
Edition 18 |
 |
 |
|
As the craft beer scene continues to grow, so do the endless types and styles of beers that can be used for steaming with PEI Mussels. As a cooking ingredient, beer tends to get more bitter the longer it cooks. This makes cooking with mussels a perfect match, since the cooking time is so short when steaming mussels (anywhere from 5-10 minutes). The beer will retain its original flavors, while the sweetness and brininess of the PEI Mussels are intensified by the beer to create an incredible pairing. When it comes to selecting a beer type, it's really up to your own palate to discover a preferred pairing. By example, pale lagers such as Belgium beer add a nice earthy flavor, while wheat or white beer add citrus and coriander flavors to mussels. Don't forget to keep a hunk of crusty bread nearby to soak up the leftover beer-flavored sauce. And since steaming mussels only takes about 1/4 cup of liquid, you should have enough leftover to 'have your beer and eat it too' although some of us like to add the whole bottle. We also suggest pairing the same beer that you used to cook the mussels as your meal beverage to further enhance the delicate flavors of PEI Mussels. When purchasing lager or ales, remember that beer can be as much of a source of flavor as it is a drink. Have fun in the kitchen and try various beer flavors the next time you cook PEI Mussels! |
 |
 |
|
2 lb fresh PEI Mussels
1 tbsp butter 1 onion, chopped 1⁄4 tsp salt 1⁄4 tsp pepper 1⁄2 lemon 1 bottle, beer 2 green onions, sliced 1 - Rinse fresh PEI Mussels under tap water. 2 - Discard any mussels that do not close when tapped. Set aside. 3 - In large shallow oven, melt butter over medium heat; cook chopped onion, salt and pepper, stirring occasionally, until softened, about 5 minutes. 4 - Squeeze juice from lemon into pan; add remaining lemon. Add beer; bring to boil. 5 - Add mussels; reduce heat, cover and simmer until mussels open, about 10 minutes. Discard any that do not open. Discard lemon; sprinkle with green onion |
 |
|
2 cans beer
1 tsp butter 1 juice of lemon 1 clove garlic, chopped 250 ml 35% whipping cream 1 tsp salt 3 lb PEI Mussels 1⁄2 cup red onion, chopped 1⁄4 cup parsley, chopped 1 - Rinse PEI Mussels under tap water and set aside. 2 - In large stockpot, place beer, salt, butter and lemon juice. Cover and simmer. 3 - Add mussels, chopped red onion and chopped garlic. Steam until mussels open. 4 - To reserve juice, add whipping cream and reduce to 2 cups. 5 - Add chopped parsley and pour over mussels. |
PEI Mussel Fun Facts
The PEI Mussel diet is entirely supplied by the phytoplankton found in our clean clear water. This means that the mussels are not dependent on the farmer for feeding, keeping them 100% natural. |
|
| Watch as Chef Michael Smith, Food Network Host, best selling cookbook author, teacher, professional chef and home cook, shows you how to cook PEI Mussels in beer — and on the BBQ! |
