Best beer to steam mussels in?

Discussion in 'Beer Talk' started by Sharkophile, May 2, 2012.

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  1. Sharkophile

    Sharkophile Initiate (0) Jan 6, 2012 New York

    Hello all,

    Recently had some mussels simply steamed in water at the beach (enjoyed with a saison) and it got me thinking about steaming mussels in beer at home. I was thinking a Belgian pale ale like Captain Lawrence Liquid Gold would be an ideal beer to steam them in, but was wondering if another style or specific beer would be suitable. I would prefer to have it be a beer sold in 6-packs for a decent price ($9-12).

    The method I was thinking was:
    Sautee onion, carrot and celery in butter in a pan.
    Add the beer (hopefully no more than 1 or 2 12 oz bottles depending on how many mussels we have) and some fresh parsley and steam slowly on low heat for 7-8 minutes.

    If anybody has any suggestions for other ways of cooking them (perhaps in the oven?) that would be appreciated as well.
     
  2. gregmoscetti

    gregmoscetti Initiate (0) Mar 9, 2009 California

    Beachwood BBQ goes with Berliner weisse. I think any light wheat beer will work well though...
     
  3. sailorastro

    sailorastro Initiate (0) Apr 24, 2011 Connecticut

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  4. Bierlerner

    Bierlerner Initiate (0) Aug 17, 2010 Oklahoma

    I've steamed mussels in gose, gueze, dubbel, and saison before. Each a little different. All came out exceptional.
     
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  5. leedorham

    leedorham Initiate (0) Apr 27, 2006 Washington

    Are you adding the beer/water when steaming? I always just steam shellfish in its own liquid with some butter. Heat skillet, melt butter, add mussels, then cover. I find that gives them better texture and flavor.

    If I want to use wine/beer to deglaze I remove the mussels or clams from the skillet first, then dump the sauce over them before serving.
     
  6. Smakawhat

    Smakawhat Poo-Bah (8,349) Mar 18, 2008 Maryland
    Society

    Your Belgian Pale Ale choice sounds great, I like using those and bigger Belgian Pale Ales tripels etc... mmm goodness.. I don't steam (use a steamer) it just all goes in the pot with adding stuff at certain times first.

    Love cooking shelfish cause it's such a quick and tasty meal.
     
  7. oglmcdgl

    oglmcdgl Initiate (0) Mar 10, 2007 Pennsylvania

    I've done a ton of mussels in beer in my day and have found that you can use a wide variety of brews. You can go as plain as pbr or as serious as a killer gueuze. What you need to keep in mind is you want mussels and beer not beer and mussels. Don't over shadow the product with the brew.
     
  8. Mohican88

    Mohican88 Initiate (0) Jan 20, 2010 Ohio

    Hennepin and Witte have worked well for me!
     
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  9. Knifestyles

    Knifestyles Initiate (0) Jun 7, 2005 New York

    I like to use Lindemans Cuvee Rene. A decently priced gueuze that you won't feel bad about pouring into your steam pot....and if you use a 750ml, that generally leaves you enough for a nice glass pour.

    Oh, and the mussels will taste pretty amazing too.
     
  10. RTrain12

    RTrain12 Initiate (0) Feb 6, 2010 Illinois

    Gumball Head, just like they do at Three Floyd's brew pub. My wife made them once and they turned out real good!
     
  11. Augustiner719

    Augustiner719 Initiate (0) Dec 11, 2008 Massachusetts

    any lighter styled beer will work basically. I like to use wit's, hefeweizens, pilseners, and saisons that are not too hoppy. I find that the lighter styled beers like these really sing with seafood as a pairing and really work well when cooking with them too. you can experiment but please, when cooking the mussels it should be on high heat and it should take no more than 3 minutes in a covered pan. the second they open you should take them off the heat and then serve how you like them. Over cooking mussels makes them rubbery and tough. Best of luck!
     
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  12. Sharkophile

    Sharkophile Initiate (0) Jan 6, 2012 New York

    Hmmmm. Maybe I won't slow steam then. And it would appear that a cheap one could work too. A friend of mine also suggested doing a batch of mussels steamed in Sapporo with some asian ingredients tossed in.

    The recipe was:
    Sautee bell pepper, scallions, and ginger in butter w a bit of sesame oil
    Toss in mussels, add a can of Sapporo with a dash of soy sauce

    And enjoy.

    I'm liking the diversity of options though with this kinda meal :slight_smile:
     
  13. markmiller

    markmiller Initiate (0) Dec 28, 2010 New York

    From a local Gastro Pub, Blue Monk:

    Delirium Tremens

    Strong Golden/Pale Ale with smoked chorizo, potato, charred tomato and poblano peppers

    Ommegang Hennepin

    Farmhouse Ale with leeks, bacon, bleu cheese and garlic

    Ommegang Witte

    Witte with lemon, leeks, garlic, parsley and cream
     
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  14. tylermains

    tylermains Initiate (0) Apr 6, 2010 Kentucky

  15. ArrogantB

    ArrogantB Poo-Bah (3,999) Jun 9, 2006 Colorado
    Society Trader

    Gueuze is what I like to use, preferably Cuvee Rene. I also had good results with a cheap sauvignon blanc.
     
  16. EricCioe

    EricCioe Initiate (0) Aug 7, 2010 Montana

    The Revolution Pub does it in their porter, and they are excellent. Very different than most of the suggestions here, but worth a shot.
     
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  17. Sharkophile

    Sharkophile Initiate (0) Jan 6, 2012 New York

    Oooh, dark beer steamed mussels you say? That's a possibility indeed.
     
  18. travMI13

    travMI13 Initiate (0) Jan 7, 2012 Michigan

    I've had mussels steamed in a wide variety of beers, including Wittekerke, Saison Dupont, and Duchesse de Bourogne. I've thoroughly enjoyed them all, but I really like mussels... and beer.
     
  19. sailorastro

    sailorastro Initiate (0) Apr 24, 2011 Connecticut

    Got a recipe here for "Ommegang Mussels", courtesy of the vacation brochure for Cooperstown NY:

    "In a medium lidded pan, saute 1 small onion chopped fine, with 3 stalks of celery chopped fine in 2 Tbsp. olive oil. When soft, ass 2 Tbsp. chopped parsley, 1 Tbsp.cilantro and 1/2 Tbsp. tarragon. Sautee for one more minute. Add 1 cup Witte and 3 dozen mussels and bring to a boil. Continue to cook until all mussels are open. Do not overcook. A few minutes should be enough. Let rest for several minutes. Serve with grilled bread and Ommegand Witte or Hennepin ale."
     
  20. mltobin

    mltobin Poo-Bah (1,913) Apr 1, 2007 Connecticut
    Society Trader

    Hoegaarden or Tank 7 work well.
     
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  21. syu3003

    syu3003 Initiate (0) May 4, 2011 Michigan

    if you really want the belgian to come out, id try soaking them in st bernardus abt 12 pre cook, and when they open up at the end of the steam douse them again in a bath of the beer before you eat them to stop the cooking, youll get em really sweet and delicious.
     
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  22. jp7161

    jp7161 Initiate (0) Dec 22, 2011 California

    I love steamed mussels. My go to recipe is lots of garlic, one bottle of fat tire, one stick butter and a touch of saffron.

    Amazing everytime
     
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