Gose beer is one of those beers that is meant to be enjoyed on a hot summer day. It is refreshing, sweet and sour, and light. It also works perfect when steaming mussels! Basically, any recipe you have for mussels that calls for white wine, replace with a gose beer and you have Gose Beer Steamed Mussels! Easy, tasty, and fun!
I made mussels on Chews and Brews a long time ago – two versions in one post, both made with wine. You could do either of those versions and sub the wine out with beer too, if you want.
This Gose Beer is from the Wild Rose Brewery situated in Calgary. Their beers are available almost anywhere throughout the province, probably because they have been around since 1996! Their Velvet Fog, Canadian Wheat Ale and Barracks Brown Ale have both been commonly found in our fridge over the years, and we have often picked up their Anthology Mix Pack to get a variety of local craft beers. Find out more about the brewery on their website.
The Ponderosa Gose is a seasonal beer for Wild Rose. It is what anyone would expect from a gose style of beer – sour, citrus, sweet, tangy, and refreshing. When I tasted this beer back on a hot Alberta summer day (which is when Wild Rose recommends drinking), it poured a hazy straw yellow colour with lots of white bubbly head that lingered around for a while. It smelled of citrus, like grapefruits, and some other sweet fruit, probably passion fruit, and some spice. Taste was a lot like the smell with some hints of pine and earthiness. A medium carbonated lighter bodied beer that overall impressed me, who would not normally go for a sour or gose (I am slowly being converted!)
The Recipe – Gose Beer Steamed Mussels
Now onto the recipe! The dried sausage just adds a little something-something to the dish, but isn’t necessary. Enjoy with some crusty bread or a baguette to sop up all that steamed gose beer goodness!
Gose Beer Steamed Mussels
Fresh mussels steamed in sweet and sour gose beer and finished off with savoury dry sausage
- 3 Pounds mussels
- 1 Tbsp olive oil
- ½ cup dry sausage I used spicy fennel
- ½ medium onion, finely chopped
- 1 shallot, finely chopped
- 4 clove garlic, minced
- 1 500 mL can Gose beer
- parsley, chopped, for garnish
Clean mussels one at a time under running water. Scrub away any grit from the shells and pry away any beards. Discard any cracked shells or any mussels that do not close with a few taps. Set aside in a bowl of cold water.
Heat the olive oil in a large dutch oven type of pot over medium heat and add in the dry sausage. Saute for about 5 minutes and add in the onion, shallot, and garlic. Continue to saute for another 5 minutes.
Deglaze the pot with the gose beer. Strain the mussels and add them to the pot. Stir to combine well, cover, and let cook for about 10 minutes, until the mussels open. Transfer to a serving bowl, discard any mussels that did not open, garnish with parsley, and enjoy!