World of Beer: Brian Morin's Beer Cuisine - Oyster Mushroom and Bacon Baked Mussels

Stephen Beaumont's World of Beer June 2008

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Oyster Mushroom and Bacon Baked Mussels

June 18, 2003 --

1 pound (450 grams) mussels (16-18 mussels)
2/3 cup (150 mL) Belgian blond abbey-style ale
1/2 cup (125 mL) 35% cream
1 tablespoon (15 mL) butter
2 tablespoon (30 mL) shallots, finely diced
2 ounces (60 grams) smoked bacon, diced
4 ounces (120 grams) mixed oyster and cremini mushrooms, roughly chopped
2 ounces (60 grams) fontina cheese, grated
1 tablespoon (15 mL) parsley

In a large pot over high heat, steam mussels in beer and cream, stirring frequently to ensure even cooking. When mussels have all opened, remove from heat and drain, reserving cooking liquid in a bowl. Strain cooking liquid through a fine sieve, place in a pan and boil until reduced to one-third.

Once mussels are cool, break in half and discard the empty sides. Arrange the mussels on an oven-proof platter.

In a large frying pan over high heat, melt butter and sauté shallots, smoked bacon and mushrooms until bacon is cooked and vegetables are soft. Spoon mixture evenly over mussels until well covered and drizzle with reduced mussel broth. Top with parsley and cheese and heat in oven or a closed barbeque until cheese is melted and mussels are bubbling.

Place on a cooling tray and serve.

Serves 2 to 4

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