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HEDONISM CURRIED MUSSELS
Ingredients:
1 Lb mussels
1 bottle Hedonism
3 Clove Garlic minced (teaspoon if jarred garlic)
1/2 table spoonful of curry
2 table spoon butter
Combine all of the above into a deep frying or sauté pan (3 in. deep and at least 10 in. diameter)
Steam covered until mussels open...
* this recipe also would work with shrimp and clams. Euphoria can be used in place of the Hedonism.
HEDONISM ALE SEAFOOD CHILI
Ingredients:
Olive oil
1 jalapeno pepper roughly chopped (for more spice leave seeds in)
1 green pepper roughly chopped into bite sized pieces
1 yellow pepper roughly chopped into bite sized pieces
1 medium yellow onion roughly chopped into bite sized pieces
3 cloves garlic finely chopped
2 handfuls fresh cilantro roughly chopped
1 Tbsp cumin
1 12 ounce can red kidney beans with juice reserved
1 12 ounce can white beans with juice reserved
1 12 ounce can black beans with juice reserved
1/4 pound baby scallops
1/2 medium shrimp peeled and deviened
1 pound thick white fish (ex: haddock, catfish)
24 cherry stone baby clams
12 mussels
1 bottle Legacy Hedonism Ale
1/2 butter
1/2 all purpose flour
Sautee jalapeno pepper, green pepper, yellow pepper, onion, and garlic in a big soup pot with olive oil. Add shrimp, scallops and fish. Cook another 4-5 minutes. Add Legacy Hedonism Ale, clams, mussels bring to a boil, cover and steam. After the clams and mussels open, add red, white and black beans with juice and cumin. On medium high heat bring to a simmer. Meanwhile, in a small sauté pan melt 1/2 cup butter. When butter starts to bubble gradually whisk in flour until smooth and thick. Add to stew and simmer for 1/2 hour. Garnish with fresh cilantro right before serving. Ladle into soup bowls and serve with good crusty Legacy Brewers bread.
MUSSELS STEAMED IN EUPHORIA WITH WHITE CREAM SAUCE
Ingredients:
4 spring onions chopped including green parts
2 cloves garlic chopped fine
2 shredded carrots
3 Tbsp olive oil
1/3 cup half and half
12 ounces Legacy Euphoria Belgian Ale
1 Tbsp butter
1 heaping teaspoon stone ground mustard
24 mussels
Sautee onions, garlic, and carrots in 3 TBSP olive oil and 1 TBSP butter for 3 minutes. Add stone ground mustard and Euphoria and mussels. Cover and steam until mussels open. Drain mussels in colander over pot to reserve liquid. Add liquid back to pot and bring to a heavy simmer. Add half and half. Whisk until thickens. Add mussels back to liquid. Serve in a big serving dish garnished with chopped chives and parsley. Serve with crusty Legacy Brewers bread.