Let me introduce you to my lazy Sunday afternoon. It’s been a long week, I’m tired, in desperate need of an escape, so here I am sitting in the back yard staring at the old Tuart Tree that has stood stronger and longer than any back yard ever would. The suns ray piercing through the branches, the smell of salt fills the air from the crashing waves only blocks away. Birds singing, and then bam, there it is, heaven, as I pop the cap, the fwish sound the carbonation makes as it exits the bottle, the citrus notes hit my nostrils, my beer is opened and ready to be consumed, this is my lazy weekend.
Halfway through my beer, my afternoon was rudely interrupted by the grumblings and rantings of my empty stomach. It’s well past time to stuff my face and fill my belly. Luckily a brief moment of sanity in the days prior to this moment meant I had food longing to be cooked. A trip to the local fish truck (AKA Fisho’s for those playing at home) meant there were some gorgeous Australian Mussels waiting to be eaten. The day was far too beautiful to cook inside, so out came the esky, gas burner and well, half the kitchen really… it almost would have been easier to cook inside, but where is the fun in that.
After what seemed like two hours of moving the kitchen outside I was ready to cook. What was I going to cook you ask? Well if you haven’t already put two and two together, Gage Road Break Water Beer Mussels is the answer. The hops combined with the subtle hints of citrus and sweet tones work perfect as a base for the Mussels and both kicked up a gear with some chilli thrown in. That right there is perfection. So quick, delicious and simple, everybody needs to go out and buy some mussels, some Gage Road Break Water Australian Pale Ale and get to it, you wont regret it, I promise.
Stay tuned for Chapter Two…
- 2kg quality Australian mussels
- 1 bottle Gage Road Break Water Australian Pale Ale
- 1 large onion, diced
- 4 garlic cloves, finely chopped
- 1 large tomato, diced
- 2 large red chillies, sliced (seeds in, or out, up to you)
- 4 sprigs of fresh thyme
- 1 handfuls of parsley, roughly chopped
- 1 tbsp olive oil
- salt and pepper
- Clean and de-beards the mussels. Let the mussels soak while you prep the rest of the ingredients.
- Heat the olive oil in a large frypan (or wok) over a low heat. Add the onions and a pinch of salt and cook for 5 minutes until the onions begin to soften.
- Increase the heat to medium, add the garlic, tomatoes, chilli, thyme, mussels and beer and cook for 10 minutes mixing well until the mussels have opened (please discard any that do not open).
- Season with salt, pepper, top with the parsley and serve with bread and stuff your face.
P.S This Series of posts are not sponsored by anyone… ?I just like beer and food. But Gage Roads Brewing Co if you’re listening I also like free shirts, hats and beer…mmm beer. Just saying…