Mussels with Tripel Karmeliet

 

Mussels split the crowd. There are those (like myself) who love them so much that they evangelise about them to such a level that they come boring and those who instantly pull a gruesome face when their name is mentioned. They are very quick to cook and are a great vehicle for any number of flavours to be added from the classic wine and cream (below) to sweet spicy hot flavours from south east Asia. If you wish to find a culture that adores the mussel then you need to go to Belgium where it is venerated with a genuine zeal. I was tempted to mussels cooked in beer which is a classic but decided to go with what I know!

• 1 Kg Mussels
• 2 shallots (finely chopped)
• 1 clove garlic (very finely chopped)
• 1 glass white wine
• 1 splash of double cream
• A little butter
• 1 small handful of parsley (chopped)
• 1 large hunk of bread

Pop the mussels in a bowl of cold water, any that do not close when tapped you should discard. Make sure you have removed their beards (the stringy stuff that they attach themselves to rocks and ropes with) a sharp pull should do it. 

Melt the butter in a large pan and add the shallots, cook until they start to soften and then add the garlic cook for a few more minutes then add the wine, allow it to come to the boil, carefully tip in the mussels and cover. Cook over a high heat for 4 minutes, giving the pan a shake once the middle of this time. Spoon out the mussels into a bowl. (Discard any, at this point which have not opened). 

Put the pan with all its juices back on the heat and boil hard for 1 minute then add the cream stir in and pour over the mussels. Serve with Belgium tripel and a hunk of bread.

The Match

The terms dubbel, tripel and even quad have no legal meaning though they do tend to follow a very particular style. Tripels tend to be light in colour, strong and  rich. Karmeliet is a monastery or abbey style beer. This means that the style or origins of this beer are in the brewing tradition of the monasteries. They are not Trappist beers which have to be largely brewed by Monks. 

This is not a beer to be gulped down, a degree of respect is required. The Belgium yeast profile is very much in evidence ( spicy and fruity on the nose) but it is backed up with a rich malty spine on the palate. Hops are just about there and alcohol is very present. The sweetness matches the mussels beautifully and the richness of the beer stands up very well to the creaminess of the sauce.  

Ham, eggs and chips and Freedamm

Primarily, please allow me to apologise for the "radio silence" over the past few weeks, I have been unwell and very busy, However, I will be doubling up for the next few weeks in order to keep on track! This is my last "no alcohol" beer as we are now in February and it's time to get back with the more traditional beers.  

There are some times when the body and soul crave simplicity. food that is kind and easy and reminds us of simpler times. Ham egg and chips has become a staple of pub grub establishments owing to its simplicity and emotional impact. 

A word about chips - If you are blessed with a deep fat fryer then chips will rapidly become your forte. Please do not try to make thrice cooked chips in the style of Heston. Realistically you need a blast chiller as well to make them work. However, double cooked chips are certainly within your reach.

Cut your chips from floury potatoes. Thick or thin? Skin off or on? The choices are yours! wash the chips under cold water and pat then dry. Turn your fryer to about 180 degrees and lower the chips into the fat with a bit of a shake. Shake them once in a while until they have become soft without taking on any colour. Lift them from the fat and spread them on a tray to cool. Turn up the fat to 210 degrees and pop the partially cooked chips back into the fat. Cook them until they are crisp and golden brown.

Ham is simple - use the best you can afford, preferably cut from the bone.

Eggs - use free range eggs and take care in frying them a little lower heat and longer time will not hurt.

The match

Freedamm is really a very good drink. It tastes and feels like a larger. I ensured it was very cold and this may have helped but the only complaint I have is a very slight caramel twang on the palate. It worked well with all three components of the dish. Egg is notoriously difficult to match and beer or wine to so the chill and fizz of the beer were very welcome.