Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette

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Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette – Southside Weiss is from Charlotte’s own Olde Mecklenburg Brewery

Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette

 


It wasn’t my intent to post beer steamed mussels today.   I actually had other plans.

 

Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette

 

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?

 

Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette

 

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.

 

Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette

 

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.

 

Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette

 

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.

 

Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette

 

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.

 

Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette

 

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.

 

Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette

 

I’m pretty sure you know how to char a baguette.

 

Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette

 

If you’re new to this game, there are instructions in the recipe below.

 

Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette

 

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.

 

Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette

 

Have a fantastic week, y’all!

 

Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette

Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette

Ingredients

  • 1 1/2 pounds mussels
  • 1/4 cup baking soda
  • Water
  • 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
    For the Toasted Baguette
  • Baguette, 6-8 slices about 1/2 inch thick
  • 1-2 tablespoons olive oil
  • salt and pepper

Instructions

  1. Clean (scrub with a brush) and remove beards from mussels (Use a paper towel or fingers to grab the bread and pull off)
  2. Add baking soda to a bowl of enough water to cover mussels, stir to dissolve
  3. 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
  4. 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
  5. Heat a skillet or grill pan until hot
  6. While skillet is heating, drizzle sliced baguette with olive oil and sprinkle sightly with salt and pepper
  7. Char bread on each side in the skillet or grill pan, a couple of minutes on each side, or until color desired
  8. Set aside and/or keep warm in oven on low while the mussels cook
  9. Using a 12 inch skillet, heat olive and canola oils on medium heat
  10. Add lemons, and roast a couple of minutes on each side
  11. Add shallots and cook until almost translucent, 1-2 minutes
  12. Add garlic and cook until both garlic and shallots are soft, about another minute
  13. Transfer mussels to the pan with the garlic and shallots
  14. Cook while stirring 1-2 minutes
  15. Add beer, butter, and thyme
  16. Cook until all open, stirring frequently, rotating from the top to the bottom
  17. Finish with chopped parsley and another drizzle of lemon, if desired
Recipe Management Powered by Zip Recipes Plugin
http://beergirlcooks.com/southside-weiss-pan-steamed-mussels-roasted-lemon-toasted-baguette/

Adapted from Upstream

 

Mussels Steamed in Beer

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19 Responses to Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette

  1. If only Boy and I had moved just a biiiiiit closer to Charlotte! I hate that you are close, but not close enough for reoccurring day trips! I’d totally be going to all these super educational cooking with beer classes with you! Instead I’m just sittin’ over here all green with envy. 🙁 I adore mussels, but Boy had a bad experience with them and hasn’t let me make them in YEARS. Obviously I am changing that immediately, because these fantastic beer steamed mussels ARE getting made in the SuBourbon Country Cottage! Pronto! Love the lemon, garlic… and crunchy baguette of course! I want to face plant into these non-bearded bad boys! 🙂 Pinned! Cheers, sweets! xo

  2. Sounds delish! And, I mean, c’mon beer plus mussels is a perfect match, especially when ya have a beer in hand to drink while eating them right 😉 ? Great tip with the baking soda! I don’t like cleaning mussels in our home, either, so usually hubby does that task. I’ll gladly eat ’em, though!! Pinned 🙂

  3. This looks amazing! I think I’ve only had mussels maybe twice in my life. But looking at these pictures makes me realize what a big mistake that is. These sound so delicious!

  4. If it’s beer month, you’ve gotta get on that, o queen of beer! I look to you for all guidance on ale-related matters. And putting it into seafood is a good way to start! Have I mentioned that I’m ALL about the toasted bread?

  5. This dish is so impressive! I have not ever tried mussels, however, once I get over my fear of the little beardy thingy I would love to have a go at this! I know hubby would LOVE it! PS) I want to attend all the classes with you!

  6. I’m glad your plans changed because this dish is A+++++++++ I love mussels and we (meaning New England) have the best quality mussels (all seafood really). So I’ll be buying about 10 pounds of them next weekend. Of course, don’t have your fancy NC beer so I’ll have to substitute, but that’s alright, it’s all about the mussels…

  7. Oh my goodness!! This recipe has me drooling and your commentary roaring laughing. I CANNOT WAIT to make these! I don’t have much experience with mussels and your post gives me the courage to tackle the little mollusks. I’m also thinking I need to look into the cooking classes at Upstream and Mimosa Grill. They sound so fun!

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