Steamed Mussels in Beer with Tasso Ham (Beer Can Mussels)
Ingredients
- 3 tbsp olive oil
- ¼ cup tasso ham diced, recipe below
- 1 each spring onions sliced, keeping the greens and whites separated
- 1 each spring garlic sliced, keeping the greens and whites separated
- 1 ½ lbs Prince Edward Island mussels
- 1 can Pabst Blue Ribbon beer drink half and save the other half for cooking
- ¼ cup tomatoes diced
- 4 tbsp butter
- salt to taste
- pepper to taste
Tasso ham:
- 2 lbs pork butt fat left on for flavor
- 1.5 tbsp salt
- 1 tsp cayenne
- 2 tbsp paprika
- 1 tbsp fresh garlic minced
- 1 tbsp black pepper ground
- ½ tbsp ground white pepper
- ½ tbsp brown sugar
- 1 pinch cinnamon
Instructions
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/ 75 ℃ until done.
Notes
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