Cooking with TRÖEGS
by John Trogner, Brewmaster

Hopiñero and Honey Mussels
2             Pound    Mussels, cleaned and bearded
½            cup         Rice Wine
½            cup         finely chopped onion
2             stalks     chopped celery
3                             garlic cloves
2             tablsp     olive oil
3             tablsp     habinero sauce (amount to taste)
4             tablsp     clover honey
1             bottle     HopBack Amber

1. In a sauce pan saute onion, celery and garlic in the olive oil and 1 tablespoon honey until the onion is translucent (be careful not to burn the garlic)
2. Add rice wine habinero sauce and the rest of the honey and bring to a boil
3. Add mussels and Troegenator and simmer until the mussels have opened. 
4. Add honey or habinero sauce to taste
5. Salt and pepper as needed.

Serve in a bowl with the cooking liquid and a glass of Tröegs HopBack Amber Ale.

Home | Distribution | Tours | Events| Online Store  | Directions  | FAQ's