Ingredients
-
3 tablespoons Olive Oil
-
.25 cup Tasso Hamdiced [recipe below]
-
1 each spring onionssliced keeping the whites and Greens separated
-
1 each Spring garlicsliced keeping the whites and Greens separated
-
1.5 pounds Prince Edward Island Mussels
-
1 can Pabst Blue Ribbon beerdrink half and save the other half for cooking
-
.25 cup tomatoesdiced
-
4 tablespoons Butter
-
Salt and pepperto taste
-
Tasso Ham:
-
2 pounds Pork buttfat left on for flavor.
-
1.5 tablespoons Salt
-
1 teaspoon Cayenne
-
2 tablespoons paprika
-
1 tablespoon Fresh Garlicminced
-
1 tablespoon black pepperground
-
.5 tablespoon ground white pepper
-
.5 tablespoon Brown Sugar
-
1 pinch cinnamon
Directions
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:
- In a sauté pan large enough to hold all of your ingredients, heat the olive oil over a medium-high heat.
- Sauté the Tasso Ham along with the white parts of the garlic and onions for 3 minutes.
- Add the mussels and sauté for one minute longer.
- Next, pour in the remaining half of Pabst Blue Ribbon and cover the pan with a large enough sauté pan to steam.
- After two minutes, check to see if mussels have started opening. You may have to toss them around a bit.
- When all the mussels have opened, finish with tomatoes, green tops, butter, salt and pepper.
- 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.
- Cut the pork butt into 3 to 4 pieces.
- Mix together all of the seasoning ingredients and rub the pork butt completely.
- Place on a plate, cover, and refrigerate for 3 days.
- Place the Tasso in your hot smoker and smoke for about 4 hours at 170°F until done.
