From the Beer Wench's Kitchen
Hosted by Brewtopia Events
LLC
www.ClassicCityBrew.com



Crescent City Brewhouse Mussels
with Red Stallion beer

By K. Allen


Article Originally Published in Southern Brew News

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K. Allen is a beer traveler, BJCP Certified
Beer Judge and Food & Beer Columnist for
Southern Brew News.

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  New Orleans has always been a favorite place to visit for me. Whether hanging out in the French Quarter, Magazine Street, the Garden District or with the gators on one of the many bayous, the history and magic of Louisiana seeps into your bones and imagination. New Orleans, old and new, is a diverse city that embraces its flavor with enthusiasm.

I had thought that visiting New Orleans after Katrina would be a heartbreaking experience. Like many, I watched the storms unfolding in 2005 holding my breath, but New Orleans is not that easily broken. Its people are resilient and strong with amazing spirit. At the time of my visit last summer many things were returning. If you have not been back or never been, you need to go. Support the bars and restaurants and the local economy.

As incentive, the Beer Wench is here to entice you with a recipe from New Orleans’s own Crescent City Brewhouse. Crescent City Brewhouse is located at 527 Decatur Street in the French Quarter. It is across the street from the old Jax brewery (now a mall with a museum to the old brewery). Crescent City Brewhouse serves a good sampling of culinary delights that will be sure to please any palate. On top of that, diners can delve into their meal with a handcrafted beer brewed on premises by German Brewmaster Wolfram Koelher. Featured in this article is the signature Viennese styled Red Stallion, but always available are the Pilsner, Black Forest, and Weiss. Be sure to ask your server if there is a seasonal on as well. They usually have at least one in rotation. Now, you might ask why I didn’t give you the recipe for their oysters three ways or maybe their bayou crabcake? We are doing a New Orleans homage to the culinary beer geniuses of Belgium by giving you a fantastic mussel recipe. Are you ready? 

(If you think this is too much food, invite some friends over to share.)

2lbs Black Lip Mussels (cleaned)
4 oz Red Stallion Beer (or Marzen or Vienna Style Lager)
1/4 cup onions (chopped)
2 tbls. Garlic (chopped)
4 oz heavy cream (half and half)
1 tsp parsley (chopped)
2 oz olive oil

Saute olive oil, onions and garlic for 2 minutes.
Add mussels and Red Stallion beer (or like style of beer of choice).
Cover over and heat for 6-8 minutes or until mussels begin to open.
Add heavy cream and reduce.
Add Parsley.
Serve with Red Stallion and a warm loaf of crispy French bread.

If you would like more information about Crescent City Brewhouse, you may go to their website www.crescentcitybrewhouse.com or call at 888-819-9330/ 504-522-3901.

As always, the Beer Wench looks for your favorite recipe paired with your favorite beer. If you are a brewmaster or chef and would like to be highlighted in this article please contact me. Remember to eat well and drink good beer.





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