What's Cooking: Beer-Braised Mussels - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Beer-Braised Mussels

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Chef Michael Kloeti from Michael's on the Hill Restaurant joins us with a seafood appetizer for the season.

Beer Braised Mussels with Ramps, Fiddleheads & Bacon

Makes 4 Appetizer Portions


2 Pounds PEI Mussels

2 Ounces Bacon

2 Each Shallots, chopped

2 Each Garlic cloves, chopped

10 Ounces (1 bottle) Rock Art Spring Bock Lager

2 Tablespoons Mixed Herbs

5 each Ramp leaves, washed and sliced

4 ounces Fiddlehead ferns

To Taste Salt and freshly ground black pepper

2 Tablespoons Butter


Over medium-high heat, sauté bacon, fiddleheads, shallots and garlic in butter until

golden brown, about 1 minute.

Add mussels, mixed herbs, beer and salt and pepper, then cover with a lid.

Steam for 2 minutes or until the mussels open. Stir in the ramp leaves.

Pour mussels and liquid into bowls and serve immediately with crunchy bread.

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