Quagga Mussels Cooked with Lager
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.
Your only as strong as, The tables you dance on, The drinks you mix, & the friends you roll with!