Beer-Steamed Mussels in Green Curry Sauce

The great thing about living in the Pacific Northwest is the ability to get fresh seafood all-year-round. Even this week in February, when both mountain peaks and city streets are (or will be!) covered in snow I was able to harvest fresh mussels for this Beer-Steamed Mussels in Green Curry Sauce dish.

Mussels can be harvested year-round along the Oregon coast. They are easy to find and the only equipment needed is a hearty glove and a bucket. In winter, I’d also add that rain boots, a Gortex coat, and a good attitude to deal with wind and rain are also critical. The coast is also a great place to dig for clams. Check out my Steamed Clams with Fennel recipe for more information.

Helpful Articles to Learn How-To Dig For Mussels

1. Modern Farmer // Tips for success and what tools will serve you in your search!
   
2. Oregon Department of Fish and Wildlife // Where to go in Oregon and up-to-date information on licenses and regulations.
   
3. 7 x 7 // Article focused on collecting shellfish and seaweed in the San Francisco Bay Area.

With a permit, an individual can search for and take home up to 72 mussels per day. The best spots are around Hug Point and along the rocky coasts south of Tillamook at low tide.

Mussels contain many health benefits, even beer-steamed mussels. They are a lean protein, rich in selenium that can promote cellular level health, control thyroid hormone levels, and support muscle function. Mussels are also rich in vitamin A, essential for eye health. Plus, these little gems are just plain tasty.

This recipe for beer-steamed mussels is loosely based on the recipe from one of my favorite chefs, Sang Yoon. As well as modifying the curry sauce, I upped the “level of Northwest” by scratching his suggested Belgian White Ale and steaming the shellfish in the hoppy Abdonimale Winter Ale from Portland’s Hopworks Urban Brewery. The beer’s caramel tones match well with the flavors of the curry and red peppers.

Best Oregon Beers for Steaming Mussels… Or Drinking

• Crux Fermentaion Project Pilz // Bend, OR // Described as a “pilsner your grandfather would approve of,” this crisp drinking beer is easy to drink and finishes with a hint of lemon.
  
• Buoy IPA // Astoria Oregon // A rich. Northwest style IPA with a citrius understone.
  
• Breakside IPA // Portland Oregon // This 2014 winner in the “Best American IPA” incorporates notes of everygreen, true to its Pacific Northwest roots.
  

Best of all, these beer-steamed mussels are quick to make and can easily be prepared on a camp stove or campfire. This allows for more time for the outdoors and less time cooking!

4.91 from 11 votes

Beer-Steamed Mussels in Green Curry Sauce

Servings 2 people

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

• 1 tbsp olive oil
• 1 leek, white and light green parts thinly sliced
• 1-2 red chili peppers thinly sliced
• 2 tsp green curry paste
• 2 cups cocconut milk
• 3 tbsp mirin
• 1 tsp dark soy sauce
• t tbsp brown sugar
• 3 cloves garlic finely grated
• 1 tbsp ginger finely grated
• 1 pound mussels scrubbed and de-bearded
• 1 22-ounce bottle beer
• 1/4 cup cilantro finely chopped

Instructions

• Heat oil in a heavy bottom pan over medium heat. Add leeks and peppers. Gently cook until soft, 6-8 minutes. Stir in curry paste and cook for another minute. Add in coconut milk, mirin, dark soy sauce, brown sugar, garlic, and ginger. Simmer for 10-12 minutes.
• Meanwhile, bring beer to boil and separate pot. Add mussels. Cover and steam for 5-8 minutes until shells open. Drain. Add mussels to curry sauce. Garnish with cilantro.

Course: Appetizer, Main Course

Cuisine: Asian

Keyword: Fish, Quick & Easy, Seafood

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.