Shellfish in German Beer Broth

by | Nov 2, 2011

 

Beer-Bathed Shellfish.(c)2011 LaDomestique.com

Beer-Bathed Shellfish.(c)2011 LaDomestique.com

 

Each week I contribute an article to “Whole Foods Market Cooking Boulder” website expanding on one of the 10 Ways Tuesday ideas. This week I shared a recipe for Shellfish in German Beer Broth. Shrimp and mussels are cooked in Weissbier, a German wheat beer. It’s a casual appetizer or meal where guests peel their own shrimp and dip rye bread in the flavorful juices. The dish takes only minutes to prepare and makes for a generous platter of seafood to be shared family style. For the full article and recipe, click on the icon below.

 

 

7 Comments

  1. amanda minor
    amanda minor on November 2, 2011 at 6:46 pm

    Great article and pics Jess!

  2. Lauren
    Lauren on November 3, 2011 at 1:26 pm

    This sounds fabulous. Can’t wait to try it!

    • Jess
      Jess on November 3, 2011 at 1:39 pm

      Thanks Lauren!

  3. Nicole @cookingafterfive
    Nicole @cookingafterfive on November 3, 2011 at 7:44 pm

    I made steamed mussels with white wine over the summer. Will have to try the beer version!

    • Jess
      Jess on November 3, 2011 at 8:41 pm

      Thanks for reading, Nicole!

  4. Sara/Matchbox Kitchen
    Sara/Matchbox Kitchen on November 4, 2011 at 8:58 pm

    I’ve never cooked mussels before but just the thought of dipping bread with it is making me salivate!

    • Jess
      Jess on November 4, 2011 at 9:31 pm

      Sara you’ve gotta try it! The reason I used mussels in this recipe is because they contribute a lovely sweet ocean-y flavor to the broth. So good!