By: Matt Krueger - VBC Executive Chef
Presented on the 10! Show - NBC 10 Philadelphia on August 8, 2007

Drunken Mussels - recipe as a pdf >>

1 12oz. bottle of Victory Sunrise Weiss Beer
2 tablespoons butter
1 pound Prince Edward Island mussels
1 teaspoon red pepper flakes
2 table spoons fresh garlic
½ cup fresh scallions
Salt and pepper to taste

Heat mussels over high heat and add the beer.
Add remaining ingredients except scallions.
Once all mussels are all open, transfer to a bowl and top with scallions and serve with crusty bread covered in butter, parsley, paprika.

Chef's Tip: How to peel a bulb of garlic

Place garlic bulb on stationary cutting board.
Use the tip of your chefs knife or a pairing knife and cut away from you hand holding the garlic firmly on the board. Remove the tap root by cutting ¼ inch deep on a 45 degree angle. Cut ¼ of the bulb and rotate clockwise before making your next three incisions. Once you have completed the circle, cut the stem on the top of the garlic and pull in to cloves. Smash the clove firmly with the flat of your knife and process to your specifications.