Summer is right around the corner, so we are ready for our fav Summer Beer, Flying Dog Dead Rise. Too bad the weather in MD this week is a balmy 30F. When our cases of beer arrived, these steaming hot and so indulgent mussels were the perfect answer. Bacon? Check. Butter? Yup. Tesse? You bet. Dare you not to love 'em!
What you need
2 pounds mussels
4 slices bacon, diced
1 bunch scallions, white and green separated, sliced
2 garlic cloves, minced
1 bottle Flying Dog Dead Rise Summer Ale
2 tablespoons Tessemae’s Dijon Mustard
2 tablespoons cold butter
¼ cup chopped fresh parsley
coarse salt and freshly ground pepper
What to do
- Place the mussels in colander and run under cool water to remove any debris. Scrub if needed. Check each mussel to see if there is a beard (thin, hair like membrane) and remove by pulling off. Discard any open mussels that don’t close when you tap them.
- Heat the bacon a large Dutch oven. Cook over medium heat, stirring, until browned. Transfer the bacon to a paper towel lined plate and leave the fat in the pan.
- Add the scallion whites and garlic to the fat in the pan and cook, stirring, until tender. Stir in the beer and bring to a simmer over high heat. Add the mussels.
- Cover and steam for 4 minutes. Open the lid and remove all of the open mussels (place in your serving bowl). Cover again and steam another 4 minutes if needed. Transfer all of the open mussels to the bowl and discard any unopened.
- Stir the Dijon into the simmering broth. Remove from the heat and stir in the butter, parsley, and scallion greens. Taste the sauce and season with salt and pepper if needed.
- Pour the warm sauce over the mussels. Serve with more Flying Dog Summer Ale!