Baked Mushroom and Bacon Mussels (Serves 2 to 4)
Karen from Kitchener – Waterloo, Ontario
1 to 2 lbs mussels
2/3 cup Town Hall Lager
1/2 milk
1 tbsp butter
2 tbsp finely diced shallots
1/4 cup finely diced bacon
1 cup chopped mixed mushrooms
1/2 cup grated Asiago cheese
Salt, pepper & tobasco to taste
- Preheat oven to 400 degrees.
- Put mussels, Town Hall Lager and milk in a large pot, cover with lid and bring to a boil.
- Steam 3 minutes, or until mussels have opened.
- Remove from heat, drain, reserving liquid and discard any mussels that haven’t opened.
- Strain liquid through fine sieve, place in pan and boil until reduced and thick.
- Remove mussels from shells, separate top and bottom half of shells, discard top halves.
- Reserve remaining shells and mussels separately.
- Melt butter over high heat in a large skillet, Sauté shallots, bacon and mushrooms for 3 minutes or until bacon is cooked.
- Combine mixture with reserved mussels and reserved liquid.
- Spoon into reserved shells.
- Place in a baking dish, top with cheese. (this can be refrigerated for up to 24 hours until ready to serve).
- Bake for 5 minutes or until cheese is melted and mussels are heated through.
- Season with salt, pepper and tobasco.
Braised Ribs (Serves four)
Karen from Kitchener – Waterloo, Ontario
4 racks baby back ribs
1 half lemon, cut into wedges
1-1/2 cups Town Hall Lager
2 cups Chicken & Rib BBQ sauce
Pepper to taste
- Preheat oven to 300 degrees.
- Peel off the white membrane underneath the ribs and place ribs in a roasting pan.
- Distribute lemons and pepper. Combine lager and bbq sauce, pour over ribs.
- Place covered pan in oven for 2 1/2 hours, or until ribs are very tender and meat separates from bones.
- Remove from oven and let cool in sauce to absorb liquid.
- Once cool, remove ribs. Pour liquid into sauce pan and reduce. (Sauce to be used for basting.)
- When ready to eat, heat ribs on barbecue (approx 20 min), basting with reserved liquid.
