Chef Katrina Ryan, from The Golden Pig Cooking School, and editor Matt Kirkegaard kicked around some ideas for beers to make a mussels dish. Here’s what they came up with…
mussels
Mercurio’s Mussels with Fennel, Leek and Dark Ale
Mussels and a Belgian Witbier have always been a classic match, but Paul Mercurio finds that mussels and a dark lager makes for a great pairing too…
Mussels from Brussels…or Brisbane
This is beer sommelier Ian Watson’s version of a Belgian classic. It is so simple to prepare, but one of those high impact meals that will make you the star of any dinner party. Ingredients 1kg Mussels, preferably black but green will do fine (cleaned and de-bearded) live Mussels are best however frozen will be… Read more →