The weekend is almost upon us (just 4 days away) and you pondering whether to stay at home or hangout with your mates. So you ask your friends, “yo man what’s going on this weekend” and they reply “a seafood chow down”. You raised an eyebrow and ask “what!?!”, and they figured it would a good way to kick-off the weekend and everyone can help out with some food. So, when your friends ask you to chip in for the Friday night seafood chow down then you can surprise them with your seafood marvel.
While you “googling” the web or researching the cookbooks, you come across a whiskey steamed mussels recipe from Jan Groth & Arne Adler’s book “Whisky & Food”. Groth and Adler’s Whisky-Steamed Mussels recipe is as follows.
Whiskey Suggestion: Islay whiskey, i.e. Ardbeg, Bowmore, Talisker, Laphroaig, Lagavulin, or Caol ila.
- 1 Kg (2.2 lbs) Fresh Mussels
- 2 shallots
- ½ pack of bacon (1/2 lb. of bacon)
- 30-50 ml (1 oz + 1.5 Tbsp) Macleod’s 8 YO (year old) Islay Whisky, or
- Some other Smoky Islay Malt Whisky
- Parsley, for garnish
- Rinse the mussels to remove dirt and grime. Discard any mussels which are broken or do not close when tapped.
- Dilute the whisky with water until you have approximately 200 ml (approximately 7 oz.) liquid. Heat up the oil in a deep saucepan or casserole. Finely chop the onion and fry it in oil until soft.
- Fry the bacon gently with the onions, making sure it does not burn. Add the mussels and the diluted whiskey. Place a lid on the saucepan and simmer for approximately 5 minutes until the mussels have opened.
- Bring the saucepan to the table, open the lid, sprinkle chopped parsley on top and let the guests enjoy the smell. Serve immediately with rustic bread.