This week on Cooking with Beer we’ll be making Beer Mussels.

These Beer Mussels are fresh from Prince Edward Island and not the kind you get after a few too many pints at the bar. Those are Beer Muscles, not to be confused with Beer Mussels and unlike the latter should be kept away for no one to see.

Sticking with the Maritime theme (region of Canada) we will use Alexander Keith’s Red Amber Ale to steam our Mussels. We are also going to spice up today’s dish by adding spicy Italian sausage to the mix.

Mussels are quick and easy to prepare, fun to eat and a very popular dish here in Quebec. Head to any local pub and order the classic “Moules Frits” and you won’t be disappointed.

Cooking with beer’s take on this classic dish will be served accompanied by a spinach salad drizzled with homemade Balsamic and Hummus dressing. Let’s get started…

Watch below to see how it’s done:
 

Beer Mussels

Keith’s Red Amber Ale Mussels

 
Here’s what you need:

• 4 lbs of Fresh Mussels (we’re using Mussels from PEI, best in the world)
• 1 bottle of your favorite Beer (we’re using Alexander Keith’s Red Amber Ale)
• 2 Cloves of garlic
• Juice of ½ a lime
• ½ a sweet onion
• ½ a Red Bell Pepper
• 2 Spicy Italian Sausages
• 2 tablespoons of butter (yep butter)
• Fresh Parsley
• Sea salt and pepper

 
How to put it all together:

Dice up the red bell pepper, onion and garlic and place in a large pot on medium high with the 2 tablespoons of butter. Cook until the onion is translucent (approximately 3 minutes). Slice your Italian sausages into small pieces and add to the pot cooking for 5 more minutes or until lightly browned.

Add the bottle of beer, juice of ½ a lime and Mussels to the pot, cover and steam for approximately 7-8 minutes. Mussels are ready when they open (do not eat any Mussels which have not fully opened). Season with sea salt, pepper, fresh parsley and serve with the beer broth. Enjoy.
 

Spinach Salad

 
You need:

• 4-6 cups of Fresh Spinach
• ½ Red Bell Pepper
• 2/3 of a Long English Cucumber
• 10 Cherry tomatoes

 
What to do:

Wash your vegetables. Chop your spinach if the leaves are too big and place in a bowl. Roughly chop your Red Bell Pepper and tomatoes. Peel and roughly chop your cucumber. Add everything to the bowl. Drizzle with homemade Balsamic and Hummus dressing, toss and enjoy.
 

Balsamic and Hummus Salad Dressing

 
You need:

• 6 tbsp Extra Virgin Olive Oil
• 2 tbsp of Balsamic Vinegar
• ½ tsp of sea salt
• Freshly Ground Black Pepper to taste
• 1 big spoonful of traditional Hummus

 
What to do:

Put everything into a Mason jar, cover and shake until everything is mixed thoroughly. Makes enough for a few salads. Drizzle a bit over the spinach salad, toss and enjoy.

Mmmmm so good.

Yours in health,

Sean

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