Mussels Steamed with Bacon, Beer, and Fennel

Did you know that cooking with beer uses about 50 percent fewer calories than cooking with oil? One tablespoon of olive oil has approximately 120 calories, while an entire 12-ounce can of beer has around 146, breaking down to fewer than seven calories per tablespoon. It’s even been said that cooking with beer can enhance the flavors in foods, especially meat. But that’s not all — it can be healthier, too. Toby Amidor, M.S., R.D., and author of “The Greek Yogurt Kitchen,” explained to Self that “beer can actually boost your health because it is packed with B vitamins, magnesium, phosphorus, and selenium.”

Photo: Caleb Chancey, Brian Woodcock; Styling: Mary Clayton Carl

Yield: 

Serves 4

Total time: 25 Minutes

Ingredients

1 (12-ounce) fennel bulb with stalks

1 1/2 ounces applewood-smoked bacon, cut crosswise into thin strips

10 ounce red potatoes, cut into 1/2-inch pieces (about 2 cups)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 (16-ounce) can beer. or 12oz and a bit of water/broth

1 1/2 pounds mussels, scrubbed and debearded (about 40)

4 ounces green beans, trimmed and cut into 1/3-inch pieces (about 3/4 cup)

1 tablespoon fresh lemon juice

Pick up some crusty bread to dunk into the beer broth.

Preparation

1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise, and discard core. Vertically slice bulb.

2. Cook bacon in a large Dutch oven over medium heat for 3 minutes or until crisp, stirring frequently. Add fennel bulb, potatoes, salt, and pepper. Cook 10 minutes or until fennel is lightly browned, stirring occasionally. Increase heat to high. Add beer, scraping pan to loosen browned bits; bring to a boil. Stir in mussels and green beans; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Stir in juice. Divide mussel mixture evenly among 4 bowls, and spoon broth evenly over mussels. Sprinkle each serving with 1 1/2 teaspoons chopped fennel fronds.

Robin Bashinsky, 

Cooking Light

SEPTEMBER 2012

Belgian Beef and Beer Stew

Did you know that cooking with beer uses about 50 percent fewer calories than cooking with oil? One tablespoon of olive oil has approximately 120 calories, while an entire 12-ounce can of beer has around 146, breaking down to fewer than seven calories per tablespoon. It’s even been said that cooking with beer can enhance the flavors in foods, especially meat. But that’s not all — it can be healthier, too. Toby Amidor, M.S., R.D., and author of “The Greek Yogurt Kitchen,” explained to Self that “beer can actually boost your health because it is packed with B vitamins, magnesium, phosphorus, and selenium.”

Photo: Becky Luigart-Stayner;
Styling; Cindy Barr, Mary Lyn Hill Jenkins

Ingredients

3 center-cut bacon slices, cut into 1/2-inch pieces

2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes

2 cups chopped onion (about 2 medium)

5 cups sliced cremini mushrooms (about 12 ounces)

2 garlic cloves, minced

3 tablespoons all-purpose flour

1 (12-ounce) bottle amber beer

2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)

1 3/4 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)

1 cup fat-free, less-sodium beef broth

2 tablespoons country-style Dijon mustard

1 teaspoon salt

1 teaspoon dried thyme

1/2 teaspoon caraway seeds

1/2 teaspoon freshly ground black pepper

1 bay leaf

Preparation

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.

2. Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.

Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Moinette Brune ($9/750 ml) offers fruity sweetness that works with caramelized vegetables and a bready quality that matches any stew, while the beer's lively effervescence and surprisingly light body won't weigh down a winter meal. --Jeffery Lindenmuth

Mark Scarbrough, 

Cooking Light

DECEMBER 2009