Quagga Mussels Cooked with Lager

Discussion in 'The Recipe Board' started by sourcreamnjive, Jan 21, 2008.

  1. sourcreamnjive

    sourcreamnjive Well-Known Member

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    Here is my theory on how we can eliminate the Quagga Mussel.

    3 lb. 5 oz. mussels
    2 cups lager or light beer
    2 onions, chopped
    5 garlic cloves, chopped coarsley
    1 fresh green chili (jalapeno or serrano) deseeded
    and thinly sliced.
    1/2 cup fresh tomatoes, diced or canned, chopped
    2 - 3 tbsp. chopped fresh cilantro

    1. scub the mussels under cold running water to remove any mud. Using a sharp knife, cut away the feathery "beards" from the shells. Discard any open mussels that do not shut when tapped sharply with a knife. Rinse again in cold water.

    2. Place the lager, onions, garlic, chili, and tomatoes in a heavy based pan. Bring to a boil.

    3. Add the mussels and cook, covered, over a medium high heat for about 10 minutes until the shells open. Discard any mussels that do not open.

    4. Ladle into individual bowls and serve sprinkled with fresh cilantro.

    VARIATIONS: Add the kernals from 2 ears of corn to the lager mixture in step 2. A pinch of sugar might be needed to bring out the sweetness of the corn.

    Serves 4
     

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  2. ironman

    ironman Well-Known Member

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    works for me
     
  3. YakSailor

    YakSailor Well-Known Member

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    Sounds good! We may need mini onions to fit into their mini shells.
     
  4. sourcreamnjive

    sourcreamnjive Well-Known Member

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    Stick the onions in the food processor!
     

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