Beer Can Mussels with fries
Photo by Jennifer Whitney

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1 serving

    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
  • ½ tablespoon ground white pepper
  • ½ tablespoon brown sugar
  • 1 pinch cinnamon
  • Mussels
  • 3 tablespoons olive oil
  • ¼ 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
  • ½ can Pabst Blue Ribbon beer
  • ¼ cup tomatoes, diced
  • 4 tablespoons butter
  • Salt and pepper to taste

Tasso Ham

  1. 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.
  2. Place in hot smoker and smoke at 170 degrees until done, about 4 hours.


  1. In a large cast iron pan, heat olive oil over medium-high heat. Sauté ham with the white parts of the onions and garlic for 3 minutes. Add the mussels and sauté 1 minute longer.
  2. 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.


  • Recipe By
    Chef Steve McHugh of Cured, San Antonio, Texas
  • Contributing City
    San Antonio
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