Spicy Steamed Mussels

Vince Marsaglia of the Pizza Port Pub in Carlsbad, California, blends equal amounts of gueuze and Chardonnay to make these mussels fragrant and adds Cajun spices for heat. Brewer Tomme Arthur suggests a farmhouse ale in the Flemish tradition to pair with the mussels.
2 pounds fresh mussels
1⁄4 pound tomatoes
1⁄4 pound green bell pepper
1⁄4 pound red onion
1 small ancho chile**
2 cloves garlic, chopped
3 tablespoons unsalted butter
1 1⁄2 tablespoons Cajun spice blend
4 ounces gueuze
4 ounces Chardonnay
Grated zest and juice of 1 lemon
1⁄4 cup fresh cilantro or Italian parsley leaves, chopped
Salt and freshly ground black pepper

** Use caution in handling hot peppers, and wash hands thoroughly before touching eyes

1. Wash and debeard mussels; discard any mussels with shells that will not stay closed. Dice the tomatoes, bell peppers, red onions, and chile.

2. In a sauté pan fitted with a lid and large enough to hold mussels (at least 2 quarts) add half the butter, and sauté the vegetables, chile, and garlic over medium-low heat until onions are translucent. Add Cajun spice blend and mussels, and stir to coat.

3. Add gueuze and Chardonnay and cover with lid. Steam 5 minutes; remove from heat and pick over mussels to discard any that have not opened. Use tongs to place remaining mussels in warmed serving bowl, and reserve cooking liquid in pan.

4. Add remaining butter, lemon, and zest to reserved pan juices and bring to a simmer for 5 minutes. Add chopped cilantro or parsley and pour sauce over mussels.

Makes 4 servings