This is a delicious beer-steamed mussels recipe with Tasso and spring onions by Chef  Steve McHugh, of Cured, San Antonio, TX.

How to Prepare the Mussels:

  1. In a sauté pan large enough to hold all of your ingredients, heat the olive oil over a medium-high heat.
  2. Sauté the Tasso Ham along with the white parts of the garlic and onions for 3 minutes.
  3. Add the mussels and sauté for one minute longer.
  4. Next, pour in the remaining half of Pabst Blue Ribbon and cover the pan with a large enough sauté pan to steam.
  5. After two minutes, check to see if mussels have started opening. You may have to toss them around a bit.
  6. When all the mussels have opened, finish with tomatoes, green tops, butter, salt and pepper.
  7. 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.

  1. Cut the pork butt into 3 to 4 pieces.
  2. Mix together all of the seasoning ingredients and rub the pork butt completely.
  3. Place on a plate, cover, and refrigerate for 3 days.
  4. Place the Tasso in your hot smoker and smoke for about 4 hours at 170°F until done.

Beer Can Mussels
Beer Can Mussels



Please enter your comment!
Please enter your name here