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Garlic-Beer Steamers

Garlic-Beer Steamers

Everyone loves the garlicky broth that comes with steamers, and you'll never want it any other way once you try it made with Rockerbox Garlic.

Notes

To read more about Rockerbox Garlic and purchase Rockerbox products, visit the website.

Ingredients

  • 3 dozen steamers, cleaned
  • One 8-ounce bottle clam juice
  • 3 Tablespoons butter
  • 2 Tablespoons Rockerbox Garlic Dust or Flakes
  • 1 bottle beer, preferably a brown ale
  • 1/4 Cup parsley, finely chopped
  • 1 package baby bella mushrooms, sliced
  • 1 sweet onion, chopped
  • 2 Roma tomatoes, chopped
  • Salt and freshly ground black pepper, to taste

Servings3

Calories Per Serving393

Folate equivalent (total)40µg10%


11 Best Steamed Recipes | Easy Steamed Recipes

Steamed recipes- Credited as being one of the healthiest cooking techniques, the best part is that the process of steaming is easy, convenient and quick. You don't have to sweat it out in the kitchen to make your plate of perfectly steamed veggies or a fillet of butter garlic fish. All you need, are a few basic ingredients to dish out a range of lip-smacking treats (without having to worry about those extra calories).


Ingredients

    • 1 tablespoon olive oil
    • 8 ounces fresh Mexican chorizo, casings removed
    • 1 medium white onion, thinly sliced
    • 2 garlic cloves, finely chopped, plus 1 sliced in half (optional)
    • 1 1/4 teaspoons ground cumin
    • 1 teaspoon kosher salt
    • 1 (12-ounce) bottle Mexican beer, such as Pacifico
    • 2 tablespoons unsalted butter
    • 2 pounds mussels, scrubbed, debearded
    • 1/2 cup coarsely chopped cilantro
    • Hot sauce and crusty toasted bread (for serving optional)
  1. Special Equipment
    • A large Dutch oven or braising pan with a lid

Recipe Summary

  • 1 (12 fluid ounce) can or bottle beer
  • 3 cloves garlic, minced
  • 1 teaspoon black pepper
  • 1 cup oyster sauce
  • 1 lemon, juiced
  • 4 beef steaks
  • steak seasoning to taste

In a shallow glass dish, combine the beer, garlic, pepper, oyster sauce and lemon juice. Mix well. Rub steaks on both sides with steak seasoning, and place in the marinade. Be sure to coat the steaks well. Cover and refrigerate for at least 2 hours.

Preheat grill for high heat, and lightly oil grate.

Remove steaks from marinade, and discard marinade. Grill steaks for about 5 minutes on each side, or to desired doneness.


Ingredients you’ll need for Steamed Beer Mussels

  • Clean your mussels.
  • Melt butter in a deep dutch oven or pot over a medium heat.
  • Add garlic. Cook until garlic is slightly softened, about two minutes.
  • Add beer, bring to a boil and reduce to a simmer. Simmer until it’s reduced by about half. It takes about 5-6 minutes.
  • Once the beer is reduced, add the cream and simmer another 2-3 minutes.
  • Add mussels! Reduce the heat to medium-low and cover with a lid. Steam the mussels until they all open up. It takes about 5-7 minutes.
  • Discard any mussels that don’t open up.


  • 3 tablespoons melted butter or olive oil
  • 3 cloves garlic, minced
  • 1/4 onion, finely diced
  • 2 1/2- 3 lbs. (0.6 kg-1.3 kg) mussels, bearded and scrubbed
  • 12 oz. (350 ml) beer
  • 1 bunch Italian flat-leaf parsley leaves, coarsely chopped
  • Salt to taste
  • Lemon or lime wedges
  1. Rinse the bearded and scrubbed mussels thoroughly. Drain the water dry.
  2. Heat up a deep skillet or a pot with the melted butter/olive oil on medium heat. Saute the garlic and onion until you start smelling the aroma, but not browned. Add the mussels into the skillet/pot and stir to combine with the garlic and onion. Pour in the beer and cover the skillet and pot, for a few minutes, or until the mussels are open and cooked. Stir in the chopped parsley and add salt to taste. Serve immediately with a squeeze of lemon or lime, if you like.

Preparation

Cut small slits in each hot dog at an angle, about 1/2 inch deep. Place hot dogs in a large cup add beer. Let marinate for at least 30 minutes or more.

To prepare foil packets, take two large pieces of heavy-duty aluminum foil. In one, place the onions and peppers. In the other, place the mushrooms, bacon and garlic. Drizzle olive oil over both and season with salt and pepper. Fold the short ends together, folding to seal, then fold in the sides to seal. Make sure to leave some room to steam.

Preheat grill to medium-high heat.

Place hot dogs and foil packets on grill. Grill hot dogs 5-10 minutes, until nicely charred and slits open up. Cook foil packets for around 20 minutes total, moving to center of grill once hot dogs are done and turning heat to high.


I’ll break it down in three easy steps.

  1. Rinse mussels under cool water, removing beards and discarding any that do not fully shut on their own (these are dead).
  2. Place in a covered saucepan with beer, garlic, onion, salt, crushed red pepper flakes, butter, and a pinch of paprika (If adding bacon or pancetta we’ll simmer this first to fully cook).
  3. Cover and steam for 5 minutes until mussel shells open up.

Easy and delicious. The mussels will pick up the subtle flavors of beer, garlic, bacon and spices by steaming and soaking in the beer broth. We also like to serve up with some buttered, toasted french bread. Dipping in the garlicky broth at the end is HEAVEN.


Day Two on the BC Ale Trail and Garlic Sriracha Beer Steamed Mussels

Day two began how all days should begin: with fried chicken. River Market in New West is a destination all on it’s own. Fresh bread, craft coffee, homemade soap, produce, and restaurants. It’s a lovely place to get lost in. I impatiently waited outside the doors of Freebird Chicken Shack to get my hands on some of the fried chicken I’d been hearing so much about, and it didn’t disappoint.

My suggestions: Turmeric Fried Chicken, and Hot & Sour Fried Chicken Skin

Of course, after that I need a beer. I traveled a few miles to Central City Brewery, one of the most well distributed craft breweries in Canada. With award winning beer and spirits, it’s not hard to see why.

My suggestions: Sour No. 2 Sour Kriek

The afternoon was spent in one of the more unexpected locations: Crescent Beach, a charming little beach town that felt equal parts far away destination and small town quaint. I lingered over oysters, fish & chips, and beer at Hooked Fish Bar, then spent a few hours paddling around the inlet on a stand up paddleboard. An afternoon that went by too quickly and left a beautiful sun soaked memory.

The trip ended in the perfect way, a pot of garlic beer mussels and one of my favorite beers from Four Winds Brewing at Hawthorne Beer Market, a place I could have stayed for hours. The beer list was extensive, the food was fantastic, and the service was outstanding. It’s already bookmarked for my next trip up there. And there will definitely be a next trip.

Coming home I had to recreate the recipe, full of garlic, heat and beer, it was impossible to stop thinking about.


Beer-Steamed Clams

Doesn’t beer-steaming sound like the most wonderful thing on Earth?

(But first, a quick apology at how blurry these photos are. It was pouring rain and my hair was on fire and I think my neurological system was experiencing some malfunctions.)

That said, I seriously think I could beer-steam everything ever. Beer-steamed chicken? Why not? Beer-steamed sushi? Sounds scandalous! Beer-steamed salads? Where’s the dotted line? Beer-steamed SAUNAS? A) I think that might have been a redundant double negative, but B) Who rightly cares? It sounds awesome. Oh and honestly, I don’t even know if the hyphen if necessary in all of that. It just makes me feel at peace.

But today, we’re gonna steam these little babies. Also, I’ll do my very best to NOT call them babies as I’m about to induce their beer-steamed demise.

Also #2, there’s a video at the end of this post, so don’t go anywhere. HOO HOO HAHHA HA HAHAAAAAA.

So this has a Mexican flair to it, with minced jalapeno peppers, a lot of garlic, cilantro and lime juice. Oh and a quick hear ye, hear ye: I left all of the seeds and ribs in the peppers, because I like my face to rain, but honestly, it wasn’t spicy at all. I think all the liquids in the steaming process maybe mellowed it all out. So if you’re on the heat fence about it, leave it all in! But also, I’ve heard that jalapeno pepper A can be way hotter than jalapeno pepper B, and that no one can ever truly know. So in other others, go with your gut. Your heat gut. Trust yourself, and only yourself. Your heat self.

Did I mention there’s a video at the end of this post?

I love steaming clams because you hear all the little pips and pops as their shells open up. And you get to go pearl hunting! I’m just kidding. Although I’m not lying when I say I thought I saw a pearl in one of these clams, and then realized it was just a beer bubble. And that I was also looking in the wrong animal.

You have to make this! Takes like 5 seconds to pull together (after the prep work) and then you get to sop all of that cilantro-y, garlicky, peppery beery broth with huge chunks of crusty bread. Serve them in one huge bowl for a date night, or divide them up into little bowls if you have guests over. Whatever you do, don’t clam up!

Beer-Steamed Clams:

(inspired by Rick Bayless because I watched him make them on TV but I can’t find his recipe on his site, waaah):

What it took for 2 (for dinner) or 4 (for a snack):

* 2 pounds littleneck clams
* 2 Tbs. butter
* 1 large jalapeno pepper, minced (remove seeds for less heat)
* 3 cloves garlic, minced
* 1 cup beer
* 1 cup chicken stock
* 1/2 cup freshly chopped cilantro leaves
* juice of a lime

Keep the clams on ice until you’re ready to clean and cook. Oh we’re ready? Okay.

Dump the clams into a large bowl and cover with room temp water. Let sit for 20 minutes. Drain the water. (It’s going to be pretty sandy.) Add more water. Let ’em sit another 20. Drain the water. Add more water. Now, add 1/2 tsp salt and let sit for 20 more minutes. Drain the water. Give the clams a good scrub and set them aside.

Melt the butter in a large pan over medium heat. Once the bubbling settles, add the jalapeno and garlic sauté 1 minute. Add the clams to the pan and pour in the beer and stock. Toss around for a second because you’re going to have the urge. Now, cover and let them steam anywhere from 5 to 10 minutes, until they all pop open like little babies. (I tried.) (If any don’t open, discard them!)

Now, fish out the clams and arrange them in little bowls.

Back in the pan, add the cilantro and lime juice. Let simmer and reduce for about 5 minutes.

Pour the beery broth over the clams and baybaaaaaay.

Serve with crusty bread and a nice big green salad!

But you should know, sometimes things happen before you steam them. Case in point, this Vine video illustrates what unfortunately happened to me as I was cleaning them. Ouchie.

Clams Hurt, Dudes. (You have to click this link. I can’t figure out how to just get the video to play in here. of course)