Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette – Southside Weiss is from Charlotte’s own Olde Mecklenburg Brewery
It wasn’t my intent to post beer steamed mussels today. I actually had other plans.
And I have a confession. NC Craft Beer Month totally came at me unexpectedly even though I signed up to for not one, but two cooking with beer events at local restaurants? Seriously? How did I get so far behind?
The only excuse I have is that I signed up for these
day drinking and cooking educational events months in advance, so things get lost and confused. I know that must come as a great surprise.
So this weekend I went to a really cool cooking with beer event at Upstream here in Charlotte. It’s the second event I attended at Upstream and it’s totally fun and
really full of food and booze educational. Lisa and I went to a similar event at the Mimosa Grill last weekend. There may or may not have been beer involved at 11:00 am.
I know we’ve done mussels in beer on this here website before, but this one is different with some of the ingredients and they are steamed in a skillet rather than covered in a Dutch oven.
So let’s talk mussels. The first thing you have to do is remove the weird hairy beards. Look up there. It’s that nasty looking hairy creepy business. It has to go.
I want that in my dish – said no one ever. Now, I’m keeping things real here. I do not like to touch things that are disgusting, so I either wear gloves or use a paper towel and grab that thing and pull it out. It’s easy. Just unpleasant. Sorry.
Now, Ina told me about this part. Put some cold water and baking soda in a large bowl. Full disclosure: I do not measure this business. I dump a bunch of baking soda into a bowl and add water. I then swirl it around and toss in the mussels. Ina tells me that it will make any residual sand fall out. Just be sure to scoop out the mussels with a mesh device and don’t pour everything into a colander because all that sand you just removed will be poured back on top.
I’m pretty sure you know how to char a baguette.
If you’re new to this game, there are instructions in the recipe below.
Trust me. YOU CAN DO IT! It’s supposed to be charred, so that dark color is not only ok, but encouraged! You may or may not have to deal with your smoke detector. I’m not admitting anything. I’m just sayn’ you’ve been warned.
Have a fantastic week, y’all!
- 1 1/2 pounds mussels
- 1/4 cup baking soda
- 3 tablespoons olive oil
- 2 tablespoons canola oil
- 2 lemons, sliced 1/2 inch thick
- 2 shallots, minced
- 6-8 garlic cloves, minced
- salt and pepper
- 1/2 cup Olde Mecklenburg Brewery Southside Weiss (a Belgian would be a good substitute)
- Thyme, fresh, several sprigs
- 2 tablespoons unsalted butter
- Parsley, for finishing and garnish
- Baguette, 6-8 slices about 1/2 inch thick
- 1-2 tablespoons olive oil
- salt and pepper
- Clean (scrub with a brush) and remove beards from mussels (Use a paper towel or fingers to grab the bread and pull off)
- Add baking soda to a bowl of enough water to cover mussels, stir to dissolve
- Add mussels to baking soda/water mixture, and set aside for 30 minutes - according to the interwebs this will remove any sand from the mussels
- Using a spider or slotted spoon, scoop mussels from baking soda mixture to a colander - don't pour the mussels into the colander becasue the sand you just removed will come with them
- Heat a skillet or grill pan until hot
- While skillet is heating, drizzle sliced baguette with olive oil and sprinkle sightly with salt and pepper
- Char bread on each side in the skillet or grill pan, a couple of minutes on each side, or until color desired
- Set aside and/or keep warm in oven on low while the mussels cook
- Using a 12 inch skillet, heat olive and canola oils on medium heat
- Add lemons, and roast a couple of minutes on each side
- Add shallots and cook until almost translucent, 1-2 minutes
- Add garlic and cook until both garlic and shallots are soft, about another minute
- Transfer mussels to the pan with the garlic and shallots
- Cook while stirring 1-2 minutes
- Add beer, butter, and thyme
- Cook until all open, stirring frequently, rotating from the top to the bottom
- Finish with chopped parsley and another drizzle of lemon, if desired
Adapted from Upstream