Yesterday was a scary day in the Casselbury household as David, my husband, was side-swiped by an 18-wheel truck. Thankfully, the truck hit the passenger side of his car, and he walked away completely unscathed. But that is one phone call that no one wants to get, even if David did start it with, “First, I’m OK.”
So what’s a girl to do when she’s freaked out other than cook a big, delicious meal for her lucky husband? It didn’t hurt that I had been researching recipes cooked with beer for an upcoming newsletter at work, and this particular steamed seafood recipe had jumped out at me. I didn’t make it in time to put it in the newsletter, but it will likely earn that spot sometime in the next few months. This was our appetizer — even though it made a TON, and we probably could have stopped eating after this — but I also grilled up a couple a steaks and some bok choy as an entree.
Mussels, Shrimp, and Sausage Steamed in Beer
2 pounds mussels
1/2 pound shrimp
1 pound hot Italian sausage (or chorizo)
3 cloves garlic, minced
1 hot pepper, ribs and seed removed, chopped
2 tablespoons olive oil
1 can diced tomatoes
12-ounce bottle of dark beer (I used a porter)
Rinse the mussels and remove any dirt or beards.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the garlic and saute for a couple minutes until it’s golden brown. Add the sausage and cook until it’s browned and nearly cooked through. Add the pepper and tomatoes, and mix it all together.
Add the mussels to the pot. Pour the beer over the mixture. Lower the heat to medium, place a cover on the pot, and let the mussels steam for five minutes. Add the shrimp, cover again, and let it steam for another five minutes, or until the shrimp is pink.
Serve with slices of toasted French bread (which is beyond amazing when dipped in the broth).