Source: All About Beer Magazine Presents The Beer lover’s Cookbook
For the mussels:
2 dozen mussels, cleaned
1 750 ml Abbey Ale
1 teaspoon allspice
1 teaspoon juniper berries
For the Aioli:
6 egg yolks
6 ounces Belgian Amber Ale (recommended Ommegang Rare Vos)
1/2 fresh lemon, juiced
2 cloves garlic
zest of 1 orange
12-14 ounces good quality olive oil
kosher salt and fresh ground black pepper to taste
Clean mussels and add enough abbey ale to cover half of the mussels. Add other spices. Cover with lid and slowly simmer until the mussels have opened. (Throw out any mussels that do not open.) Drain mussels and let cool.
To make the aioli, reduce ale by half and let cool. Place all ingredients except oil in a food processor. Turn on and slowly drizzle in oil until sauce thickens. If it is too thick, add a few drops of water to adjust consistency.
To serve, snap off half of the shell of each mussell, place a dollop of aioli on top and garnish with fresh herbs.
Suggested Beer pairing: Rare Vos Amber Ale
