Bivalves and Apple Ale

mussels don’t grow on trees y’know, they grow on ropes…

Since the weather won’t cooperate, I’ll have to satisfy my vernal cravings in the kitchen.

I know I’ve been on a seafood kick lately, mainly due to over-potroasting and maxi-meatloafing during the colder months, but I’m not done yet …

Mussels. Glorious little Prince Edward Island mussels. Simple, light and versatile. How easy is it to steam off a couple pounds of the black beauties? Ridiculously so.

My need for sunny Springtime flavors means that mine were steamed in a dry white wine with tarragon and butter. Shallots for good measure. Out of the pot, into the bowl with all the little darlings and their soupy sauce (certain to be soaked up by hunks of crusty sourdough bread).

The kicker was the Ephemere ale that I found at my local liquor store. Brewed with Granny Smith apple juice, coriander and curacao, this white ale delicately balances fruity and spicy with just a twinge of sweetness. It’s a giant bottle of Springtime sunshine and it chases the buttery mussels with a perfect tartness.

Go to Coastal Seafoods if you can, because they’re always good. But no matter what, make sure each mussel is closed tightly before you put them in the pot. An open mussel is a dead one, and who knows for how long.

Steamed Mussels
3 shallots, chopped
2 T butter
1/4 cup freshly chopped tarragon
1 1/2 cup dry white wine
Pinch of salt, twist of pepper
3 lbs mussels (scrubbed, remove beards)
Lemons

Melt butter in large pot over med heat. Add shallots and saute until soft, about 3-5 minutes. Add tarragon, wine, s&p, and mussels and bring to a boil. Cover and cook, giving the pot a quick shake every once in a while, until mussels open … about 5 minutes. (Throw any unopened mussels away)

Pour the lovely mess into a bowl, squeeze lemons over the bounty and dig in.