2 Tbsp Olive oil
1 lb. Mussels, cleaned with beards removed
1 oz. Yellow onions, cut to an extra small dice
3 cloves Fresh garlic, minced
½ tsp Fresh parsley, chopped
Pinch Red pepper flakes
¼ Cup Rogue Half-e-Weizen
½ Each Lemon, cut in half
½ Oz Butter, cold and cut into small pieces
Heat oil over medium heat.
Saute onions until translucent .
Add garlic, red pepper flakes, and half of the chopped parsley.
Continue cooking until garlic and pepper flakes have browned slightly (be careful not to burn them!).
Deglaze the pan with beer and stir in mussels. Squeeze the ½ lemon into the pan.
Cover and allow to steam until the mussels open up.
Remove mussels and place in bowl.
Turn heat to high and reduce the beer by half.
Remove from heat and stir in the butter until melted.
Pour sauce over the mussels and garnish with the rest of the parsley.
Yields 1 large serving (enough for 3-4 to enjoy as an appetizer)
Pairs Well With
The name pretty much says it all for this dish. Rogue’s Half-e-Weizen Ale mixes beautifully with the mussels, and once you add some butter, you have a great sauce for sopping up with you favorite bread. Rogue’s Morimoto Soba Ale provides a slightly fruity, floral character that is a fantastic companion to this dish.