Mussels with Pale Ale and Thyme
Transport yourself to the tastes and aromas of a Belgian beer garden with this light but moreish Belgian style feast. Combining Australia’s best mussels – Kinkawooka from Eyre Peninsula Seafoods in South Australia – with a South Australian craft Pale Ale from Pirate Life Brewery – the South Coast Pale Ale – you have a real South Australian take on a mussel and beer pairing that lingers with you long after the bowl is cleared.
Mussels with Pale Ale and Thyme
Serves: 2
Ingredients
This recipe is fast, extremely tasty and bound to please. Use the very best Australian mussels from Eyre Peninsula Seafoods and enjoy a splash of summer during the dreary winter days with a Pirate Life South Coast Pale Ale. Perfection.
Ingredients
4 teaspoons of olive oil
4 shallots, chopped
2 garlic cloves, crushed
2 thyme sprigs
2 bay leaves
1 cup Pirate Life South Coast Pale Ale
3 tablespoons finely chopped fresh parsley
2 1/2 ounces of butter, cubed
Method
1 Open the pack of Pot Ready mussels and strain off the water. Give them a quick rinse under cold water.
2 Heat up a pot with approx. 1cm of water. When the water is boiling add the mussels. Cover with a lid, steam for a couple of minutes stirring every minute or so until they open.
3 Remove from the heat and strain the mussels off, keeping some of the liquid in a bowl.
4 Return the mussels to a large bowl and cover with a lid to keep them warm.
5 Heat a large saucepan over high heat until very hot. Add the oil, shallots, garlic, thyme, and bay leaves. Stir to combine and saute until shallots are translucent.
6 Add the beer and simmer to cook off the alcohol and reduce by half.
7 Add 1 cup of the mussel liquid to the sauce and bring to the boil and reduce.
8 Add the butter and whisk until the butter has melted and the mixture is evenly combined.
9 Add parsley to the sauce and heat through.
10 Add the steamed mussels to the sauce and stir to combine and the mussels are heated through and serve.