Beer in the Kitchen: How to Make Beer Mussels

Through “Beer in the Kitchen” we’ve covered how to make a lot of awesome stuff ranging from easy-to-make beer cheese dip to making a beer compound butter to put on your steaks. However, we’ve never tackled seafood. That is, until now.

Reformation Brewing, one of the most popular breweries in the Atlanta area, recently teamed up with local hotspot Ladybird Grove and Mess Hall to create a mussel dish made with Cadence, Reformation’s Belgian-Style ale.

The dish is packed with spicy sausage, shallots, and fresh mussels and then topped with a Cadence beer sauce.

They look mouth-wateringly good, and are simple enough that most anyone can make them at home. Here’s how to make the magic happen:

Ingredients:
8 oz. Ground Spicy Sausage (such as Italian Sausage)
2 T Vegetable oil
2 ea Shallot, sliced
8 ea Garlic clove, minced
4 T Dijon mustard
2 T Smoked paprika
1 T Garlic powder
1 T Onion powder
1 t Chili flake
2 # PEI mussels, washed
8 oz. Reformation Cadence Beer
8 oz. Chicken stock
1 ea Lemons, cut in half
4 oz. Butter, cubed
2 T Parsley, chopped

Method:
1. In a large saute pan over medium-high heat, sear sausage in vegetable oil until golden brown. Breaking into smaller pieces as they cook.

2. Once sausage has started to become golden brown, add shallots, cook until translucent and just starting to color.

3. Add garlic, cook for 1 minute.

4. Add mustard and spices. Cook for 1 minute, stirring continuously.