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Sapporo Mussels

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Atlanta chef Bryan Hume is known for serving up fresh Indochine fare with a twist, and his recipe for Prince Edward Island mussels is no exception. “The reason I like [this dish] so much is that when you cook it down, the Sapporo brings a natural sweetness that goes well with the ginger and lemongrass,” he says. “There aren’t any hard cooking techniques involved, and it’s really delicious.”

Makes: 6

  • 1 pound Prince Edward Island mussels
  • 6 ounces Sapporo
  • 1⁄4 cup garlic, minced
  • 1⁄4 cup ginger, julienned
  • 1⁄4 cup lemongrass, minced
  • 1⁄4 cup jalapeños, thinly sliced
  • 1 tablespoon butter


• Sauté lemongrass, garlic and ginger for 45 seconds. Add mussels and Sapporo; toss.

• Cover for 2 minutes until mussels open. Discard unopened mussels.

• Add jalapeños and butter, toss and plate.


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