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Steamed American White Ale Mussels

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For DRAFT, Firecreek Restaurant + Bar chef Carlo deMarco harvested both the land and sea for a lighter take on autumnal cuisine: He combines black mussels in a stew of earthy garlic and shallots, seasonal fennel and navel oranges, all of which draw out the brighter flavors from Brooklyn Brewery’s Brooklyner Weisse Beer.

Makes: 4 to 6

Ingredients:
  • 4 pounds black mussels
  • 10 ounces unsalted butter
  • 3 garlic cloves
  • 2 shallots
  • 2 fennel bulbs
  • 2 navel oranges
  • 1 tablespoon sugar
  • 20 ounces Brooklyner Weisse Beer
  • salt and black pepper, to taste
  • chopped parsley or scallions for garnish

Instructions:

• Clean mussels in cold water and set aside. On a cutting board, zest the oranges, then peel and slice them into 1/4-inch wheels. Chop the garlic and dice the shallots. Set aside.

• Julienne the fennel into 1/2-inch cuts, and sauté with 2 ounces of butter in a pot over medium heat until soft and slightly caramelized. Raise the heat to medium-high and add the sugar. Cook for an additional 1 to 2 minutes, or until the sugar caramelizes.

• Add the shallots and garlic and sauté until fragrant, 30 to 45 seconds.

• Add the mussels, orange zest, beer, salt and pepper and the remaining butter. Turn heat to high and bring to boil while stirring occasionally. Cover and let steam for 2 to 5 minutes, or until all of the mussels have opened.

• Separate mussels into 4 to 6 bowls, discarding any that haven’t opened, and pour broth evenly over each portion. Garnish with orange wheels and scallions or parsley.


 

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