Posted on August 7, 2014 by Liz
Last month we asked for the best P.E.I inspired recipes to celebrate the arrival of our golden Pils on the East Coast. You Good Beer Folks did not let us down! It was a tough job reading through all the delectable and hunger inducing recipes, but we managed to do it. We are proud to announce Chef Lincoln Key from Sutherland’s Restaurant in Stanley Bridge P.E.I as the winner and recipient of the special P.E.I prize pack (valued at $200).
Lincoln is the restaurant chef at Sutherland’s Restaurant and a devout fan of Steam Whistle. Him, his boys and the restaurant’s Executive Chef got together and came up with the mouthwatering recipe for P.E.I Island Blue Mussels. The team took their inspiration from the beer and fresh local ingredients. As Lincoln explained, it’s about “as local as you can get.” It was his local approach, easy to understand steps and our tastebuds that earned Lincoln the bragging rights and winning title.
We would also like to give an honourable mention to Chef Josh Gonneau, a longtime chef and the man behind feastfreshcaledon.com. His recipe for P.E.I Steam Whistle Lobster was more like a work of art which put the spotlight on P.E.I’s celebrated lobster and our refreshing Pilsner.
So without further delay here is the winning recipe:
This Island dish is cooked in Steam Whistle Pilsner and P.E.I ADL aged cheddar.
-1 LB PEI Mussels
-1 cup Steam Whistle Pilsner
-3 oz ADL Aged Cheddar (cut into small cubes)
-1 Tbsp diced onions
-1 Tbsp minced garlic
The trick with mussels is not to overload them with liquid. You’re steaming them, not boiling them. So, in a small pot, saucepan or frying pan pour in the beer. The beer should cover the bottom of the pan, don’t worry if it doesn’t seem like enough – as long as it’s covering the bottom, you’re laughing. Next, add the garlic and onion. You want the garlic and onion on the bottom because the flavors will cook up. Finally, add the mussels and cheese. Cover and crank up the heat. You should cook for about 10 minutes or less. If your mussels are fresh, they’ll open up and the meat will turn a nice yellow-orange color.