|
|
| Barbequed Mussels |
| Serves 1 |
 |
| Ingredients for Barbequed Mussels |
1 lb. mussels, cleaned and bearded
Creole seasoning, to taste
olive oil, as needed
1 tbsp garlic, shaved
2 tbsp rosemary, chopped
1/3 cup Shiner Bock beer
1 oz Worcestershire sauce
1 oz hot sauce
1 oz lemon juice
1 oz BBQ sauce
salt and pepper to taste
8 tbsp butter, cubed
Cornbread and lemon wedges for garnish
|
|
|
|
|
| Method for Barbequed Mussels |
• In a cast iron skillet, heat olive oil over medium
high heat. Add garlic and cook to light brown. Add
mussels, rosemary, and Creole seasoning.
• Deglaze with Shiner Bock beer, Worcestershire
sauce, hot sauce, lemon juice and BBQ sauce.
• Cook until mussels open up and sauce has reduced.
• Remove mussels from pan and mount sauce with
butter.
• Neatly arrange mussels in a pan/bowl and spoon
BBQ sauce over.
• Garnish with lemon wedge, cornbread and
chopped rosemary.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
