There’s an undeniable connection between seafood and beer. Whether it’s broiled salmon and an IPA, or barbequed shrimp and a Bohemia, the combination is satiating. For this recipe, we’re using a bottle of Bohemia to poach our mussels. Bohemia is a slightly sweet beer with just a hint of bitterness, and it balances perfectly with the bright, fresh aromatics that we add right before serving.
Serves: 2 Hungry Beer Drinkers
Total Kitchen Time: 30 minutes
- 4 cloves garlic, smashed
- 1 shallot, coarsely chopped
- 1 tsp. poblano pepper, coarsely chopped
- 1 tbsp. olive oil
- 1 bottle Bohemia beer
- 12-16 mussels, cleaned thoroughly
- 2 tbsp. heavy cream
- 2 tbsp. Italian parsley, finely chopped
- 2 tbsp. cilantro, finely chopped
- 1/4 lb. cherry tomatoes, diced
- sea salt and freshly ground black pepper, to taste
- Combine the garlic, shallot, poblano and olive oil in a small food processor. Blend until the mixture forms a coarse paste.
- Transfer the garlic paste to a small skillet and cook over low heat (until just sizzling) for 15 minutes to mellow the flavors. Salt to taste.
- Meanwhile, bring the bottle of Bohemia to a boil in a medium-large pot. The beer should come up about an inch or so in the pot. Add the mussels and boil until the shells have opened and the meat is tender, about 4 minutes.
- Remove the mussels with a slotted spoon and place them in a large bowl. Add the garlic mixture, parsley, cilantro and tomatoes. Toss gently until the mussels are coated.
- If the mussels released a lot of sediment into the beer, strain through a paper coffee filter. Add the heavy cream to the beer and salt and pepper to taste.
- To serve, divide the mussels between two bowls and add 1/2 cup of the beer mixture. Add some toasted bread and enjoy!
You’ll want to make sure you’ve got plenty of good bread at the table. I prefer a fresh sourdough, which goes hand in hand with (you guessed it) another beer!
Full disclosure: I got free stuff, but that doesn’t pay for my opinion.