If they’re not already, mussels should be considered a super food. Not only are they delicious, they also boast a plethora of vitamins and healthy fats, which are said to improve brain function and reduce inflammation. And they can be made using Allagash’s hazy, Belgian-style wheat beer brewed with oats, malted wheat and unmalted raw wheat. Since 1995, Allagash White has been proving that there is more to American beer than just hops and high ABV. Spiced with Allagash’s special blend of coriander and Curaçao orange peel, White upholds the Belgian tradition of beers that are complex and refreshing.
So get cooking and enjoy these mouthwatering mussels, guilt free!
- 1/2 cup salted roasted almonds, chopped
- 1 stick unsalted butter, softened
- 2 garlic cloves, minced
- 1 medium shallot, minced
- 2 Tbsp. chopped parsley
- 1 Tbsp. fresh lemon juice
- 1 tsp. finely grated lemon zest
- 1 tsp. minced jalapeño
- 1 tsp. freshly ground pepper
- 4 lbs. mussels, scrubbed and debearded
- 1/2 cup Allagash White
Preheat oven to 450 degrees. In a food processor, coarsely grind the almonds. Add butter, garlic, shallot, parsley, lemon juice, lemon zest, jalapeño and ground pepper; process until blended. Season with salt. Put mussels in a large roasting pan or skillet and add Allagash White. Spoon almond-garlic butter over mussels and roast for 12 minutes, stirring mussels and shaking the pan a few times, until all of the mussels have opened; discard any that don’t open. With a slotted spoon, transfer mussels to bowls. Spoon almond-garlic butter on top. Serve with toasted, buttered bread and enjoy with an Allagash White.
– Recipe courtesy of Allagash