Responsible Choice Mussels with Blue Moon and Crusty Bread

All you need:Blue Moon Mussels

  • 2 strips bacon, thinly sliced
  • 2 shallots, sliced
  • 3 tbsp butter, divided
  • 1 tsp ground coriander
  • zest and juice of 1 orange
  • 1 pound Responsible Choice mussels, rinsed and cleaned
  • 6 oz Blue Moon beer
  • sea salt and black pepper, to taste
  • 3 tbsp chopped Italian parsley
  • Crusty bread, for serving

All you do:

  1. Heat a large sauté pan over medium-high heat. Add bacon and cook until crisp.
  2. Add shallots and 1 tablespoon butter; sauté until soft. Add coriander, and cook, stirring, for about 20 seconds.
  3. Stir in orange zest and juice. Add mussels and beer. Season with salt and pepper. Increase heat to high and cook for about 5 minutes or until the liquid has reduced by half.
  4. Gently stir in parsley and remaining 2 tablespoons butter; cook for another 2 to 3 minutes or until the butter has melted.
  5. Serve with hunks of crusty bread to soak up the broth.

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.