Steamed Mussels in Beer with Tasso Ham (Beer Can Mussels)

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Steamed Mussels in Beer with Tasso Ham (Beer Can Mussels)

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Ingredients

Adjust Servings:
3 tablespoons Olive Oil
.25 cup Tasso Ham diced [recipe below]
1 each spring onions sliced keeping the whites and Greens separated
1 each Spring garlic sliced keeping the whites and Greens separated
1.5 pounds Prince Edward Island Mussels
1 can Pabst Blue Ribbon beer drink half and save the other half for cooking
.25 cup tomatoes diced
4 tablespoons Butter
Salt and pepper to taste
Tasso Ham:
2 pounds Pork butt fat left on for flavor.
1.5 tablespoons Salt
1 teaspoon Cayenne
2 tablespoons paprika
1 tablespoon Fresh Garlic minced
1 tablespoon black pepper ground
.5 tablespoon ground white pepper
.5 tablespoon Brown Sugar
1 pinch cinnamon
  • Serves 1
  • Medium

Ingredients

  • Tasso Ham:

Directions

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This is a delicious beer-steamed mussels recipe with Tasso and spring onions by Chef  Steve McHugh, of Cured, San Antonio, TX.

How to Prepare the Mussels:

  1. In a sauté pan large enough to hold all of your ingredients, heat the olive oil over a medium-high heat.
  2. Sauté the Tasso Ham along with the white parts of the garlic and onions for 3 minutes.
  3. Add the mussels and sauté for one minute longer.
  4. Next, pour in the remaining half of Pabst Blue Ribbon and cover the pan with a large enough sauté pan to steam.
  5. After two minutes, check to see if mussels have started opening. You may have to toss them around a bit.
  6. When all the mussels have opened, finish with tomatoes, green tops, butter, salt and pepper.
  7. Pour into a bowl and serve with your favorite sour dough and a side of fries.

How to Make Tasso Ham:

Chef’s Note: Makes more than you will need for the mussels, but it is great to have on hand.

  1. Cut the pork butt into 3 to 4 pieces.
  2. Mix together all of the seasoning ingredients and rub the pork butt completely.
  3. Place on a plate, cover, and refrigerate for 3 days.
  4. Place the Tasso in your hot smoker and smoke for about 4 hours at 170°F until done.
Beer Can Mussels
Beer Can Mussels

 

Steve McHugh

Chef Steve McHugh, five-time James Beard Award finalist, JBF Smart Catch Leader, and 2019 Good Food 100 restaurant honoree, opened Cured in San Antonio with a new lease on life after beating non-Hodgkin’s Lymphoma. McHugh’s gastronomic foundation relies on the purity of natural regional ingredients and the hands-on, and adulterated approach – from his charcuterie to his fermented and pickled provisions.

Cured was named a top 50 nominee for Bon Appetit’s “America’s Best New Restaurants 2014”, a runner up for Esquire’s “Best New Restaurants in America 2014”, and to Eater’s list of “38 Essential Texas Restaurants” in 2015.

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