Back Forty Beer Co. Peach Wheat Steamed Mussels

  • Recipe TypeAppetizer
  • Prep Time1 hour
  • Yield2 - 4

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


    • 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.