Beer in the Kitchen: How to Make Beer Mussels

Drink Features Beer Mussels
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:

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

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.

5. Add mussels and toss to combine. Cook until mussels begin to open slightly. Add beer and cook for 1 minute.

6. Add chicken stock and squeeze all cut lemons, including the lemon itself, into the pan. Cover and steam until all mussels have opened, approximately 2-3 minutes.

7. With a slotted spoon, remove mussels from pan and place in serving dish.

8. Reduce heat to medium-low and add butter to remaining liquid in pan. Stir to combine and reduce until sauce slightly thickens.

9. Season with salt and pepper and pour over mussels. Garnish with chopped parsley. Serve witha toasted baguette.

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