Drunken Yum
I’m always interested to learn how other people cook– their styles, techniques and favorite tricks…and not just by watching some famous Food Network chef. It’s the lady you’re standing next to at the fish counter who tells you about steaming seafood in a can of cheap beer. And that’s exactly what happened! In line at the Publix seafood counter, this woman was ordering shrimp and mussels. We started chatting and I asked her how she was going to cook them.
She said, “Put them in a steamer basket and grab the cheapest, nastiest beer you can find. Steam for about 5 minutes till the mussles open. Throw some Old Bay Seasoning on them and Bon Appetit!”
And that, lovelies, is what’s on Parker’s Plate! It was so easy and so good! I tossed it all on some dirty rice with sautéed onion, garlic and jalapeños.
Ingredients
- 1 pound mussels (cleaned)
- 1 pound shrimp (deveined and out of the shell)
- 1 can of cheap beer
- Old Bay seasoning
- 3 Tb butter melted
Instructions
- Bring the can of beer of beer to a boil. Put mussels and shrimp in a steamer basket and cover. Steam for 5-6 minutes or until all mussels are open. (Discard any that don't open)
- Drizzle melted butter on the shrimp and mussels and sprinkle with Old Bay seasoning.
- Serve over your favorite rice or pasta. (Ideally with more beer!)
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