Charleston Seafood Recipe List

Poogans Porch

72 Queen Street, Charleston, SC 29402



2 t Olive Oil
1-1/2 oz Julienne White Onion
6 each Grape Tomatoes
1 T Bias Cut Spring Onions
2 t Finely Minced Garlic
2 t Spicy Cajun Seasoning
2 T Butter
16-20 P.E.I.Mussels
2 oz Parmesan Cheese
4 oz Palmetto Lager (Charleston Brewed Beer)
3/4 c Cleaned Leaf Baby Spinach


  • In a medium high heat sauté pan place the oil and bring to heat.
  • Add the next five ingredients, sauté until onions are translucent.
  • Add the butter and sauté until melted, increase to high heat.
  • Add the mussels and the beer, top with half of the parme san cheese. (Be sure to spread cheese evenly around pan so it does not melt into clumps. Also do not toss yet, this will keep the cheese from burning to the bottom of the pan).
  • Cover, and let steam for 1 1/2 to 2 minutes.
  • When all the mussels have opened add the spinach and toss liberally until spinach is wilted.
  • Serve immediately, garnish with remaining parmesan

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