A la beer: Shellfish dishes
Published May/June 2012
Poach scallops, prawns and calamari with pumpkin and hefeweizen sweetness for a seaworthy salad.
Succulent, crunchy fried oysters in a sauce that blends sharp mustard with a smooth oatmeal stout.
Shrimp in a beery broth over garlic-herb bread is the perfect seafood supper.