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Course: Appetizer | Beer Style: Wheat Beer

Back Forty Beer Co. Peach Wheat Steamed Mussels

Chef Leonardo Maurelli shares his recipe for steamed clams and mussels made with Back Forty Beer Co.'s summer seasonal, Peach Wheat.

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Prep Time: 1 hour | Yield: 2 - 4


  • 1/2 lbs of fresh clams
  • 1/2 lbs of fresh mussels
  • 1/2 ea diced heirloom tomato
  • 1/4 ea poblano pepper diced
  • 1/4 ea red pepper diced
  • 1/4 ea sweet onion
  • 3 shaved garlic cloves
  • 1 cup blanched field peas
  • 1/2 cup diced smoked bacon
  • 1 cup minced fresh garden herbs (thyme, basil, rosemary, oregano, parsley)
  • 2 oz of extra virgin olive oil
  • sea salt and pepper to taste
  • pinch crushed red pepper
  • 3 to 4 threads of saffron (optional)
  • 2 cups of wheat beer
  • 1/2 cup white wine
  • 1 cup chicken stock


  1. To make these delicious mussels, preheat a sauté pan over medium heat for 2 minutes. Add extra virgin olive oil, shaved garlic, diced peppers, onions and smoked bacon.
  2. Sauté for 3 minutes and add clams. Deglaze sauté pan with Back Forty Beer Co's Paw Paw Peach Wheat. Add herbs and cover for 2 minutes.
  3. Remove cover and add chicken stock, mussels, diced heirloom tomatoes and field peas, season to taste with sea salt, crushed red pepper and black pepper and cover for another 3 minutes, or until clams and mussels are fully opened. Serve with grilled toast points.

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