Recipe:
Curry Beer Mussels
We absolutely love sitting down to a bowl of mussels, and we personally think they're best with beer. A staple in many a beer-loving Belgian bistro, Moules à la bière is the gold standard for almost any beer-fueled dinner. The brininess of the mussels combined with the crisp hop and gentle malt character of a light, dry beer creates an elegant dish that feels so much more complicated than simply scrubbing some shells and boiling them in beer with a few choice ingredients.
And since we're always fans of a little heat, we made ours as a curry that's incredibly fresh, full of citrus and spice, and with a broth that's destined to be soaked up by the crustiest of baguettes. This recipe does an amazing job of highlighting our Grapefruit Honey Ale, whose intensely aromatic grapefruit character accentuates the lime and cilantro of the broth while its bitterness helps balance the sweetness of the coconut milk.
What You Need
- 2 tablespoons olive oil
- 2 tablespoons curry paste (or 1.5 tablespoons curry powder)
- 1 large yellow onion, sliced
- 2 cloves garlic, minced
- 12 ounces light citrusy beer (like our Grapefruit Honey Ale)
- 2 cups coconut milk
- 2-3 lbs mussels, scrubbed and debearded
- 1/2 lime, juiced
- 1/2 cup cilantro, chopped
What You Do
- Heat oil in large pot (it will need to hold all the mussels) over medium heat. When hot, add the onion, garlic and curry paste and cook, stirring often, until onions are soft.
- Add the beer and coconut milk and bring to a simmer. Add the mussels, cover, and turn heat up to high. Cook, shaking the pot occasionally, until mussels have opened, about 10 minutes. Turn off heat. Add cilantro and lime juice.
- Serve mussels and curry over rice or crusty bread. Enjoy!
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