Is there an unexplored market out there for people wanting to cook with beer? The last cooking with beer post had an overwhelming response. I kept thinking of a line from that 10,000 Maniacs song "Candy Everybody Wants": "give 'em what they want."
Seriously, I'd forgotten what a good song it was. Check it out.
But I digress. It's been that kind of day. I leave tomorrow for Portland to do the marathon on Sunday and I'm running around in circles.
Hence, the need for a simple but satisfying fall dinner. This recipe is adapted from a Bon Appetit recipe that called for five fresh herbs and about fifteen other ingredients. I've streamlined it to use what I had in my fridge, but you could substitute whatever fresh herbs you had around: the others in the original recipe were chives, tarragon and chervil. Don't go crazy buying herbs for this, because whatever you've got will be just fine. It's that kind of meal.
The recipe calls for Belgian white beer, but I went local again with another beer from Midnight Sun Brewery.
|Once again, who names these things? Check out the Lady Godiva-esque figure. Riding a caribou, no less.|
Mussels Steamed in Beer with Parmesan Croutons
Adapted from Bon Appetit Magazine, May 2010
Add the mustard mixture and some pepper, then cover with the lid and allow to steam for 3 minutes.