Who doesn’t like Belgian beer?… Hey!… YOU… that one person that raised your hand… you are no longer our friend. Anyways, Belgian beer is AWESOME and so is Belgian food. Mussels and fries, or, um pardon my French (or Dutch)… “Moules Frites” is the official dish of Belgium, and certainly a delicious one!
In the Beer Down Here Test Kitchen, we decided to incorporate a wonderful local Belgian-style Saison to add to the flavor of this traditional dish!
The saison we used is Great Raft Brewing’s — All My Tommorows, which is a perfect Louisiana interpretation of the classic style. This beer is light and dry enough as to not overpower the shellfish; but has just the right amount of rustic malty flavor with a pleasant spice profile from the addition of rye and yeast phenols to compliment the meal.
Read on to get the step-by-step recipe for the saison mussels.
Great Raft — All My Tommorows Mussels
12 oz Great Raft Brewing — All My Tomorrows (of course, drink the rest)
2 lbs fresh mussels
1.5 links smoked Andouille (coarsely diced)
2 tbsp unsalted butter
2 tbsp olive oil
1 diced onion (approx. 1 cup)
2 tbsp chopped green onions
4 cloves of garlic , minced (aprox. 2 tbsp)
1 large tomato (or a small can of diced tomatoes, drained)
1/2 tbsp red pepper flakes
1 tbsp fresh chopped basil
1 sprig rosemary
2 tbsp fresh squeezed lemon Juice
Sea salt and fresh cracked pepper to taste
Scrub, de-beard, and wash mussels. Trash the dead ones.
Add olive oil to large pan and cook Andouille to desired crispiness.
Add onion, garlic, red pepper flakes to pan and cook down. Adding salt and pepper to taste.
Add beer, lemon juice, and diced tomatoes, rosemary and bring to a boil.
Once boiling, add mussels, cover, and reduce to a simmer.
Continue to simmer and cook until mussels begin to open. Don’t cook too long or they will get rubbery
Remove cover and add butter, green onions, and basil; stir thoroughly.
Serve with your delicious Pomme Frites (fancy-ass french fries) or if your lazy, at least have some nice hot crusty bread on hand to sop up that bad ass broth!
As always, if you try this recipe, tag us on social media @beerdownhere #beerdownhere or drop us a line to let us know what you think!