BEACH CHAIR MUSSELS

SERVES 2 TO 4

2 tbsp olive oil 1 tbsp butter ½ cup diced sweet onion 2 cloves garlic, thinly sliced 1 tsp sea salt 2 tsp honey 1–2 tsp hot sauce

1 (473 ml) can PEI Brewing Company’s Beach Chair Lager

2 lb fresh PEI blue mussels in shells, bearded ½ cup chopped parsley

Crusty bread, for serving

In a Dutch oven over medium-high heat, place the oil and butter. Once the butter has melted, add the onions and garlic, and sauté for about 3 minutes, until the onions become translucent. Add the salt, followed by the honey and hot sauce, and simmer for 1 to 2 more minutes. Slowly pour in the beer, making sure it doesn’t foam, and bring the mixture to a low boil.

Add the mussels and cover the pan. Steam the mussels for about 7 minutes, until they are all open. Discard any that don’t open. Portion the mussels into serving bowls, top each with a few ladlefuls of the steaming liquor, garnish with parsley, and serve immediately with lots of crusty bread.

BEACH CHAIR MUSSELS

Find more tantalizing recipes in A Rising Tide by DL Acken and Emily Lycopolus, Penguin Random House, $35.