1 lb. fresh mussels- Buy them at St.Paul Fish Co. in the Milwaukee Public Market
1/4 cup chopped red onion or one finely chopped shallot.
2 cloves of finely chopped garlic
1 tbsp. cold butter
1/2 bottle of a Lakefront dark or amber beer (What should I do with the rest of the beer? Duh, drink it MAN.!!)
1 tbsp. chopped flat leaf parsley
Ok, get a 2 qt. sauce pan and heat over medium flame, add butter, onion and garlic, and sauté for 2-3 minutes, not too hot or you’ll burn it man…, anyway after the onions and garlic are soft, add the mussels and make sure that all the mussels are closed, if not, tap them on a cutting board, if they close, cook’em, if they don’t, pitch ‘em out!! Continue cooking one minute more, turn off heat and wait about a minute or two, then take off the cover. If the mussels are open, pour into large bowl, and pour a little broth from the pan and serve with French bread, plain or lightly grilled. Finally, add some fresh chopped parsley!!
Enjoy this recipe, and enjoy the holidays!
Your favorite Wisconsin foodie chef,
Chef Brian Moran
On this week’s episode, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.
This week on Foodie, Kyle samples chili at the 12th Rockabilly Chili Fundraiser and we go into the kitchen with two of competition’s chefs.
On this week’s episode, discover Glorious Malone’s Milwaukee-made headcheese and the Firkin Beer Festival.
On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.
In this episode of Wisconsin Foodie we explore the world of Fermentation
In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.
This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.
Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.
Looking for the perfect Thanksgiving wine? Not an easy task given the wide range of flavors from salty and savory to sweet and sour – and all on the same plate! If you want a real challenge this year, try pairing your wine not only to the food, but also to this year’s Thanksgiving host.
The New York Times spends 36 hours in Milwaukee, see what they uncover.