Monday, November 24, 2008

Mussels With Beer

A while back, I did a mussel dish with pasta dish. One of the readers suggested white wine instead of water. In classic mussel recipe, white wine is usually the choice. Well, I was a bit crazy and went for Belgium wheat beer instead!

I decided all the live mussels a great send off. Gave them a premium Belgium wheat beer to drink before dunking them into a hot pot.

After 30 mins, I checked on the mussels and they were like this:

Judging by the look of it, I guessed they were pretty smashed up by now. All these drunken mussels were ready for cooking.

This is the end result:

It smelled wonderful while it was cooking, this probably due to using beer instead of water. The stock was sweet with a hint of bitterness. This is probably the reason why white wine is commonly being used and not beer. Despite that, I quite like it though, especially with fresh bread.



At November 26, 2008 2:08 pm, Blogger Dreamee said...



At November 27, 2008 4:26 pm, Blogger FooDcrazEE said...

wow . . . .guess the leftover of hops taste is kinda hard to swallow . . .but i guess its a great dish as Belgian beer is indeed superb . . .well done bro

At November 27, 2008 11:13 pm, Blogger BengChuan said...

thanks.. the bitter taste probably comes from the hops.. Belgian beer is excellent to drink but when it comes to cooking.. well, I still cannot find recipe that suits it.. probably making bread with it...


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