Steamed Mussels in Beer with Tasso Ham (Beer Can Mussels)
This is a delicious beer-steamed mussels recipe with Tasso and spring onions by Chef Steve McHugh, of Cured, San Antonio, TX.
This Beer Can Mussels dish combines the coastal charm of steamed mussels with the zesty kick of Tasso ham and beer. These succulent morsels are gently steamed to perfection, allowing them to soak up all the aromatic goodness of the brew and the smoky depth of Tasso ham.
Steamed Mussels in Beer with Tasso Ham (Beer Can Mussels)
Ingredients
- 3 tbsp olive oil
- ¼ cup tasso ham diced, recipe below
- 1 each spring onions sliced, keeping the greens and whites separated
- 1 each spring garlic sliced, keeping the greens and whites separated
- 1 ½ lbs Prince Edward Island mussels
- 1 can Pabst Blue Ribbon beer drink half and save the other half for cooking
- ¼ cup tomatoes diced
- 4 tbsp butter
- salt to taste
- pepper to taste
Tasso ham:
- 2 lbs pork butt fat left on for flavor
- 1.5 tbsp salt
- 1 tsp cayenne
- 2 tbsp paprika
- 1 tbsp fresh garlic minced
- 1 tbsp black pepper ground
- ½ tbsp ground white pepper
- ½ tbsp brown sugar
- 1 pinch cinnamon
Instructions
How to Prepare the Mussels:
- In a sauté pan large enough to hold all of your ingredients, heat the olive oil over a medium-high heat.
- Sauté the Tasso Ham along with the white parts of the garlic and onions for 3 minutes.
- Add the mussels and sauté for one minute longer.
- Next, pour in the remaining half of Pabst Blue Ribbon and cover the pan with a large enough sauté pan to steam.
- After two minutes, check to see if mussels have started opening. You may have to toss them around a bit.
- When all the mussels have opened, finish with tomatoes, green tops, butter, salt and pepper.
- Pour into a bowl and serve with your favorite sour dough and a side of fries.
How to Make Tasso Ham:
- Chef’s Note: Makes more than you will need for the mussels, but it is great to have on hand.
- Cut the pork butt into 3 to 4 pieces.
- Mix together all of the seasoning ingredients and rub the pork butt completely.
- Place on a plate, cover, and refrigerate for 3 days.
- Place the Tasso in your hot smoker and smoke for about 4 hours at 170°F/ 75 ℃ until done.
Notes
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