Summer is here and nothing goes better with a cool refreshing beer than a nice and light dish!
- 2 # Mussels
- 12oz bottle of Grazer
- 2 cloves garlic minced
- 1/2 an orange
- 2 tbls butter
Start by debearding the mussels if they weren’t already purchased debearded. While its not necessary if you’re going for the full summer effect and don’t mind some sand, we recommend soaking the mussels in cold water prior to starting. The longer you soak and more often you change the water, the more sand you’ll rinse out.
In a medium sized pot melt the mutter and add 2 cloves of finely minced garlic over medium-high heat until the garlic starts to brown (note: we love garlic, not as much as Magic Hat Brewing that we’d put it in a beer, but feel free to up it to 3 or 4 cloves to your taste). Next, add the juice from 1/2 of an orange and 12oz of Grazer to the pot. Turn the heat to high. Once the liquid starts to bubble, add the rinsed/drained mussels and cover. Steam for 3 minutes then shake the pot (or stir if less adventurous) and steam for an additional 3 minutes.
Scoop a portion of mussels (discard any mussels that did not open) into a low bowl and add a ladle of the broth. Pair with a pint of Grazer and a nice hunk of crusty italian bread and enjoy!
If you’re unable to score some Grazer, this recipe also works great with our There’s No Rye-ing in Basebull.