- 4lbs – Mussels (Your preference)
- 1 Bottle – Rave Review! Culinary Hops
- 1 Cup – Chicken Broth
- 1 TBSP – Butter
- 1 Tsp – Salt
- ½ Chopped Yellow Onion
- 2 Minced Cloves of Garlic
- ½ Cup to 1 Cup – Heavy Whipping Cream
- ¼ to ½ Cup – Chopped Flat Leaf Parsley
- In a large stock pot combine culinary hops, chicken broth, butter, and salt. Cover and simmer.
- Add onion, garlic, and mussels. Cover and steam until mussels open. (Add some chopped parsley if desired.)
- Remove mussels from pot once open.
- To make the broth, continue to heat over stove top. Add in desired amount of cream and reduce to approximately 2 cups.
- Pour over mussels.
- Garnish with chopped parsley.
- Serve with baguette or crunchy bread of preference.
We love seafood, and we’ve come to find out, a good bowl of mussels and broth are actually a “thing” in the District. Everyone seems to be vying for the best mussels in town. Now, we may not have the best recipe, but we certainly aren’t turning our noses up at this. Chef Bart Vandaele introduced us to our first beer mussels several months ago made with a beautiful Belgian Hoegaarden beer, and we’ve been impatiently waiting for the opportunity to make our own.
Rave Review! Spirits sent us their entire product line including Original Culinary Brandy, Original Culinary Blended Bourbon, Original Culinary Rum, and Original Culinary Hops. Guess which one we decided to use first? If you guessed the Culinary Hops, you win the prize! (Not sure what the prize is, but feel free to tell all your friends and family you won.)
What makes these culinary spirits so special is that they were specifically designed by a blue ribbon panel of chefs to take the heat of the kitchen. No, that’s not a pun. Your typical spirits that are designed for drinking have this ability to turn harsh and release unpleasant flavors while cooking instead of actually enhancing your dish. Instead, these spirits are designed to release their flavors at high temperatures completely bypassing the issue of high heat. (They’re also pleasant tasting, so if you’re getting desperate you CAN drink them.)
We enjoyed cooking with the Rave Review! The taste of the broth was fantastic with a mild flavor that only beer can produce. We’re now excited for our next recipe…thinking something with the Bourbon. Because everything is better with bourbon, obviously.
- Passport 2-for-1 Drink Program Comes to DC + Launch Party May 20 - May 11, 2015
- In The Kitchen With Grand Trunk: Savor 1,600 miles of South Asian Cuisine in 1 Quick Serve Menu - April 30, 2015
- Products With A Purpose: 5 Food-Related Earth Friendly Products For Conscientious Consumers - April 6, 2015
- Art Institute of Washington Introduces GETCreative Courses for Teens & Adults + Goat Cheese Ice Cream Recipe - March 12, 2015
- Union Market to Host Cochon 555 Heritage Pig Culinary Competition March 22, 2015 - March 9, 2015
- W Hotel DC’s New Root Cellar Whiskey Bar Offers Happy Hour 5-8pm Monday through Friday - February 12, 2015
- IMUSA Chinese New Year Steamed Veggies & Pineapple Sweet and Sour Sauce Recipe - February 2, 2015
- Curried Stone Crab Risotto Recipe: Sponsored by RSVP International - February 2, 2015
- In The Kitchen With Medium Rare: The Best Brunch Deal In The District - January 28, 2015
- Waterfront Station Hosts First SOUP-er Bowl Competition & Taste-off January 24 - January 21, 2015
That sounds delicious! I would never think to use hops in food, but I bet it tasted wonderful!
These look amazing! I have only recently acquired a taste for mussels, so I look forward to trying this recipe out
I love mussels in any beer sauce! These look great and I know the product is amazing first hand!
We don’t eat seafood in our house, but I know lots and lots of people that would love this.
Have not tried mussels, but this looks really good.
Omg I love sea food specially mussels and squid, Saddly I’m pregnant right now and my husband is sorta obsessive about sea food, fish even canned tuna and mercury ughhhhh, it does look so yummy!!!
This sounds like a great recipe. I have never heard of the Rave Review, but it certainly does sound great. I have never tried cooking mussels at home, but this recipe could be the one.
I LOVE everything made with or cooked in beer! It just gives that little extra flavor. This looks great. – Katy
Beer Cream Broth sounds very interesting and something I would love to try! I’m interested in cooking with Rave Review! Culinary Hops.
Oh boy! I’ve never tried mussels – I’m very curious how it tastes!
These look absolutely marvelous, and super fancy. Culinary spirits is a great idea because I honestly have no idea how to pair spirits with cooking
I love mussells- I don’t eat them much anymore, but this might change that.
There sound amazing! Thanks for sharing.
This would be great for a special occasion. We happen to live in a place where we can gather mussels just up the road from our house.
I have never made mussels and these sound amazing. Will have to see if I can find some mussels now…
Wow, that is such an amazing recipe!!! My hubby just decided he liked steamed mussels, this will be great!
Oh My This Looks Delicious Thank You
I actually like mussels better than little necks. They have a richer flavor.
Those sound delicious! Love the look of those Rave Review bottles, too!
I’m not a mussels fan but these look great. Maybe I’ll have to give them another chance.
That plate of food looks so delicious!
I’m not a seafood person, but I still appreciate this. It’s impressive!
Mussels are one of my very favorite appetizers to start a meal off with. I can’t wait to try out this recipe
sounds like a nice recipe, I have never had mussels before.
I’m getting this! I absolutely LOVE steamed muscles! Yum!