Steamed mussels in lager


I’ve said it before and I’ll say it again, I seriously don’t know where people who don’t have a seafood market down the street get fresh fish. We treat ourselves to mussels or clams at least twice a month, but I wouldn’t know where to buy them if Monterey Fish ever packed up Flounder and left. Lucas got seafood forks in his stocking this year (I told you, it’s the year of the kitchen), so we had to make mussels to test them out. Usually we steam the mussels with some beer, butter, onions, and garlic, but this time we decided to be fancy and try something with a few more components. The verdict? These mussels were full of flavor, but next time we’d eliminate the overpowering mustard from the list of ingredients.

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