Newspaper article The Canadian Press

Recipes for Mussels, Brasserie Chicken and Radler Variation Feature Beer

Newspaper article The Canadian Press

Recipes for Mussels, Brasserie Chicken and Radler Variation Feature Beer

Article excerpt

Mussels and chicken complemented by beer


Here are some food recipes incorporating beer as an ingredient, along with a cocktail recipe. Be sure to have enough of the beer called for in the food recipes so that you can enjoy some as a complement to the finished dish.

Mussels Fra Diavolo

Kolsch beer adds an exotic note to the traditional Italian dish of mussels with hot sauce. Serve it with crispy garlic toast and wash it down with more Kolsch.

One of the 21 styles carried by Brewer's Best, Kolsch is described as "crisp, clean, easy-drinking, straw-yellow colour, slightly hoppy and sweet." If unavailable, a pilsner is a good equivalent.

Always look for tightly closed mussels and store them on ice, never submerged in water. Rinse mussels in ice-cold water before using. For cleaning, if you wish to remove the "beard," give it a firm tug right before cooking to pull off. Don't pull the beard off too early as the mussel will die once it has been removed.

30 ml (2 tbsp) olive oil

2 shallots, thinly sliced

30 ml (2 tbsp) minced garlic

250 ml (1 cup) Kolsch or pilsner beer

Splash of dry white wine

500 ml (2 cups) diced fresh heirloom tomatoes

250 ml (1 cup) seafood stock

25-30 fresh live mussels

30 ml (2 tbsp) piri-piri sauce (recipe follows)

30 ml (2 tbsp) fresh chopped basil

10 ml (2 tsp) dried thyme

Pinch each salt and pepper

In a large skillet, heat olive oil to medium hot. Add shallots and garlic. Brown lightly.

Slowly add Kolsch and wine and continue to cook until liquid is reduced by half. Add tomatoes and seafood stock and simmer, covered, for about 2 minutes.

Add mussels and toss. Cover pan and cook for 2 minutes, tossing again halfway through.

Add piri-piri, basil, thyme, salt and pepper and bring to a simmer. Gently toss mussels with sauce. Mussels are ready when all shells are wide open. Remove any that do not open and discard. Be careful not to overcook mussels.

Makes 2 servings.

Source: Brewer's Best (


Piri-Piri (Hot Pepper Sauce)

750 ml (3 cups) sliced jalapenos

250 ml (1 cup) kosher salt

1 white onion, diced

1 carrot, diced

3 garlic bulbs

125 ml (1/2 cup) white vinegar

2 bay leaves

50 ml (1/4 cup) sugar

Mix sliced peppers and salt and place in a screw-top glass jar; let sit at room temperature overnight. …

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