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Steam Whistle Mussels

This recipe was submitted by Sarah Hess, a student at the Kingston Campus of Liaison College.

This dish works very well on its own or served with your favourite pasta, and of course, a bottle of Steam Whistle Beer.


Heat skillet, and add butter, shallots and garlic. Sweat for a few moments until soft. Add tomatoes, and bring to a simmer. Then add Steam Whistle and bring back to a simmer. Let it cook long enough to cook out the alcohol flavour. Add the mussels, cover and cook until mussel shells just open. Then remove the mussels from pan and set aside to keep warm. Turn the heat up slightly to reduce sauce. Add cream and allow to reduce briefly. Finally, remove from heat, and stir in the butter. Pour the sauce over the mussels and serve immediately.


  • 2 lbs. fresh Mussels
  • 2 tbsp. butter
  • 1/2 cup finely diced shallots
  • 2 tbsp. minced garlic
  • 3 tbsp. finely chopped parsley
  • 3 large tomatoes, coarsely chopped (can substitute 1 can of diced tomatoes, 28 oz.)
  • 1 bottle (341 ml) Steam whistle
  • 1/2 cup 35% cream
  • 2 tbsp. butter
  • salt and pepper to taste