Mussels in ‘Gansett Beer Sauce
Seafood at Home
Here in New England one of the great pleasures of summer is having a messy, sloppy, yummy seafood dinner outside. It’s a right of passage – a way to welcome in the summer. If you live near the seaside or even in Des Moines, here are a few of our favorite summertime recipes that are simple and delicious. Eating fresh and local is a big part of it, so buy your corn, potatoes and veggies locally. If you don’t have access to fresh seafood, we’ve got you covered. Scroll to the bottom to find New England Fish Markets that will ship you fresh from the boat within 1 to 2 days anywhere in the continental USA.
Where does the Narragansett Beer come in? First, you need to drink it with your dinner. Second, you’ll be using a can or two for cooking the best mussels you’ll ever have.
Summer Seafood Menu
This is a super easy meal to make, it’s just a bit messy and totally worth it!
FRESH CORN ON THE COB
COLESLAW OR SALAD
MUSSELS IN NARRAGANSETT BEER SAUCE (recipe below)
STEAMED LOBSTERS WITH DRAWN BUTTER ON THE SIDE
FRESH HOT CRUSTY BREAD (I like “Entertaining with Beth’s" bread- video here.)
Mussels in Narragansett Beer Sauce
- 3 pounds of ‘PEI’ Prince Edward Island mussels or 2 pounds of larger local mussels – scrubbed & de-bearded. If any mussels are open, throw out, they are bad
- 1 can of Narragansett Beer- take a swig and use the rest for cooking the mussels
- 3 tablespoons of unsalted butter
- 4 -5 cloves of garlic, minced
- 1 small finely diced shallot
- Melt the butter in a large pan or large stockpot and sauté the shallot until wilted then add the garlic sautéing until soft
- Add (just dump) the scrubbed mussels into the pot
- Pour in the beer, cover the pot
- Steam until all the mussels are open, about 5 New England minutes
- Pour into large bowl, serve family style – be sure to have some empty bowls for the discarded shells
- Have PLENTY of hot crusty bread for dipping in the sauce
You can add whatever ingredients you like to make this your own – chopped parsley, some hot peppers, whatever you like. We use very few, very fresh ingredients because we wanted the individual flavors to shine through and they did! Sometimes the simplest way is the best way. You decide!