I am encouraged every time I have seafood in my home. In the kitchen, I am surrounded by dry ingredients and canned ingredients. Well, I have 2 canned stouts from my brother in-law, urging me to use it. In my fridge, sundried tomatoes being screaming at me, use me. I will taste delicious with stout steamed mussels and a squeeze of lime juice.

What a great picture of how all the ingredients should combine in a blue bowl! I know you will say how stout combine in mussels. Well, if you are not encouraging bold like me to experiment you will miss out on the taste. Of course, there are wine, beer, aperol cooking in mussels why not try stout?

Google: “Stout is a dark, top-fermented beer with a number of variations, including dry stout, oatmeal stout, milk stout, and imperial stout. The first known use of the word stout for beer was in a document dated 1677 found in the Egerton Manuscripts, the sense being that a “stout beer” was a strong beer, not a dark beer”.  

“Melbourne’s status as the home of the modern coffee shop – where coffee is one option alongside good food, beer, wine and much besides – only amplifies this beer-coffee connection”. The stout I use has stout beer-coffee flavoured: high malt flavoured taste of coffee.

This is a great idea for beer- coffee lovers. I am pleased that my stout steamed mussels turnout perfect, satisfying and enjoying. Let’s steam and dance in the kitchen while one hand cooking the other with a can of stout!!!

Ingredients

12 mussels, remove beards, and clean
2 Tbs oil
1 Tbs margarine
1 Tbs garlic minced
75 ml stout
2 Tsp sundried tomatoes with oil (bought)
1/2 Tbs lime juice
150 g rigatoni
salt

Method

Put kettle on. Once water is boil. Put rigatoni in microwave save bowl then pour hot boiling water from kettle into it. Microwave rigatoni for about 17-20 minutes until al dente. Drain and set aside, keep warm with foil.

Heat oil in a large pot with butter on medium heat. Sauté garlic a few minutes. Add mussels stir and toss. Pour stout and add sundried tomatoes. Cover the pot and steam for 2-4 minutes or until mussels open. Add lime juice and salt to taste. Stir to combine. Spoon rigatoni onto a bowl. Place the mussels around it. Spoon the sauce over the mussels and a bit on the rigatoni and serve with a stout. Enjoy!!!!

Note: You may use white wine, beer or aperol instead of stout. You can use fresh tomatoes, or mushrooms or parsley or chilies.

https://helenscchin.com/2021/03/02/stout-steamed-mussels-rigatoni/

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