Steamed Mussels in Beer with Tasso Ham (Beer Can Mussels)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
7 mins
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Total Time
12 mins
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Servings
1 serving
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Course
Main Course
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Cuisine
American
Steamed Mussels in Beer with Tasso Ham (Beer Can Mussels)
Description
This recipe for steamed mussels uses Tasso ham made from pork butt cured with a blend of spices to add a distinctive smoky and spicy depth. Mussels are sautéed briefly with diced Tasso ham and the white parts of garlic and spring onions, then steamed with beer to open them and infuse a subtle malt flavor. The use of Pabst Blue Ribbon beer contributes mild bitterness and aroma to the broth.
After the mussels open, diced tomatoes, the green tops of onions and garlic, butter, and seasoning are added, enriching the broth and balancing the saltiness and spice from the ham. The mussels are then served in their flavorful broth with crusty sourdough and fries, making a hearty and well-rounded meal that showcases the interplay of briny shellfish and robust seasonings.
The homemade Tasso ham can be prepared in advance and kept refrigerated, offering a flavorful cured meat to use not only for this dish but also in other recipes. Handling the mussels carefully during cooking ensures they open properly and maintain their tender texture without overcooking.
Ingredients
- 3 tbsp olive oil
- ¼ cup tasso ham diced, recipe below
- 1 spring onions sliced, keeping the greens and whites separated, each
- 1 spring garlic sliced, keeping the greens and whites separated, each
- 1 ½ lbs mussels Prince Edward Island variety
- 1 can beer drink half and save the other half for cooking, Pabst Blue Ribbon brand
- ¼ cup tomato diced
- 4 tbsp butter
- salt to taste
- black pepper to taste
Tasso ham:
- 2 lbs pork butt fat left on for flavor
- 1.5 tbsp salt
- 1 tsp cayenne pepper
- 2 tbsp paprika
- 1 tbsp garlic minced, fresh
- 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
User Reviews
Overall Rating
4.9
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