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Muscles with Barley Wine and Curry

Updated on January 13, 2015

Muscles make an attractive dish that is easy to prepare and will be rewarding with complex flavors. Strong tones of beer, curry, peppers, and coconut come together to make this mouth-pleasing dish that is fun to present and delights the senses.

Barley wine is a style of strong ale originating in England, typically reaching an alcohol strength of 8 to 12% by volume.

Barley wine will be available at specialty beer retailers and carriers. A substitute beer with a full body and strong flavor, possibly a dark amber, would also make a fine substitute, although barley wine will provide a distinct background of heavy flavor tones, compatible with the curry in the dish.

Ingredients

1 pound muscles, cleaned

2 pints Barley Wine, or similar full-flavored ale

2 sticks butter

Milk

Coconut Milk

Curry Powder

Clam Juice

Carrots, Onion, Celery, Green Onions, Tomato

2-3 Poblano, or other variety smaller pepper, or 1-2 large bell peppers, seeded and roasted

flour, salt, vinegar, bay leaf

Sriracha Sauce

--- --- --- To Make Curry Sauce --- --- --- --- ---

Start with a rue.

About a half to full stick of butter, and 1/2 cup or more of flour, cooked down in pan over medium heat, until it becomes a sauce with a thick consistency. This will become a thickening agent for the sauce.

Cast your vote for Barley Wine Curry Muscles

Roast Poblano Peppers, or use other varieties, as well as bell.




Char peppers over gas stove, on a barbecue, or roast and broil in oven.

To roast and char peppers in oven - Set temperature to 325 for 10-15, on top rack, Keep an eye closely on peppers, and use broiler if necessary to create char.

Make sure to remove seeds before roasting.

Add to rue 2-3 charred peppers, as well as 1/2 cup each of carrot, white onion, and celery. Add 2 tablespoons curry powder and a bay leaf. Let cook and come to light boil.

Add 1 pint of beer to sauce

Continue to Cook at Low Boil

Add 1 1/2 cups whole milk.

and a touch of vinegar.

Continue to Let Sauce Simmer on Low Heat

Add 1 pound fresh, cleaned muscles to large pan.

Cover pan and listen for sound of muscles starting to jump and pop.

Add tomato, grilled onions, roasted garlic, and 1/2 stick of butter.

Continue to cook, add 1/2 to full pint beer, cook 1-2 minutes longer, or until all muscles have opened, discard any closed shells.

Add coconut milk, a drizzle of clam juice, curry sauce, and a hint of Sriracha Sauce to taste.

Serve with bread, over rice, or alone as a soup. Garnish with green onions.

Bon Appetit!

Courtesy of Diners, Drive-Ins, and Dives on Food Network!

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    • vespawoolf profile image

      vespawoolf 3 years ago from Peru, South America

      I love mussels and the Asian flair sounds fabulous!

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