Beer Can Mussels

Yields
1 serving

From Chef Steve McHugh of Cured, San Antonio, TX

Tasso Ham

2 pounds pork butt, fat left on for flavor

1½ tablespoons salt

1 teaspoon cayenne pepper

2 tablespoons paprika

1 tablespoon fresh garlic, minced

1 tablespoon ground black pepper

1/2 tablespoon ground white pepper

1/2 tablespoon brown sugar

1 pinch cinnamon

Mussels

3 tablespoons olive oil

1/4 cup Tasso ham, diced (recipe above)

1 spring onion, sliced, keeping the whites and greens separated

1 spring garlic, sliced, keeping the whites and greens separated

1½ pounds Prince Edward Island mussels

1/2 can Pabst Blue Ribbon beer

1/4 cup tomatoes, diced

4 tablespoons butter

Salt and pepper to taste

Tasso Ham

Cut pork butt into 3 or 4 pieces. Mix together all of the other ingredients and rub pork butt completely. Place on a plate, cover, and refrigerate for 3 days.
Place in hot smoker and smoke at 170 degrees until done, about 4 hours.

Mussels

In a large cast iron pan, heat olive oil over medium-high heat. Sauté Tasso ham with the white parts of the onions and garlic for 3 minutes. Add the mussels and sauté 1 minute longer.
Pour in beer and cover pan to steam. When all mussels have opened, about 2 minutes, finish with green onion and garlic tops, tomatoes, butter, and salt and pepper. Pour into bowl and serve.

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