Mussels

I grew up with hamburger helper meals and Americanized Austrian cuisine. When I thought about “comfort foods” growing up and even through college I conjured up the smells of Goulash and Schnitzels and Beef Stroganoff. Today when I think of comfort food it is a dutch oven pot full of vegetable soup or a large bowl of steaming mussels. 

Mussels take only minutes to cook and I wish more than a few minutes to eat! I prefer my mussels cooked in a beer broth instead of a sometimes more popular white wine broth. I have a little ritual where I use my fingers to take one of the mussels from the shell and eat it right up and then use that shell as my ‘tongs’ to pull out each and every mussel after that, even using the mussel shell as a small spoon for the broth. Using a shell actually slows down the scrumptious mussel eating process and allows me to savor them just a little bit more. The best part of the whole meal though is the freshly cut levain bread with charred grill marks that can be dipped and dredged in the warm tangy rich broth.

Mussels used to intimidate me because they need “cleaning”. I quickly learned this is as simple as grabbing the fuzzy ‘beard’ of the mussel and ripping it down towards the hinge of the mussel. A light rinse under cool water before going in the pot and the job is done. 

Mussels in Beer with Italian Sausage

¼ Lb. mild Italian Sausage

2 Tbs. Butter

1 Shallot sliced thinly

3 cloves garlic sliced thinly

1 bottle Beer* ( I used a German Pils)

1.5 Lbs. cleaned Mussels

2 Tbs chopped Parsley

Grilled and Sliced crusty bread

In a deep sided pan over medium high heat, drop Italian Sausage in small pieces. Brown completely and then remove to a plate and set aside. Melt butter in the pan and add shallots and garlic. Allow to cook for 1-2 minutes without obtaining too much color. Pour in beer and then drop in mussels top with the pans lid. Cook for 10-12 minutes or until all the mussels have popped open. If any mussels do not open toss them because they may not have been alive when placed in the beer. Sprinkle with parsley.  

  I usually toast my bread over a grated grill plate until grill marks appear.

* A note on beer: I would recommend any beer except for porters and stouts. I used a German Pils and have used hefeweizen and even a pumpkin ale in the past. IPAs would be great as well if you like the bitter taste.