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.