Bargetto Winery

Recipes & Pairings

Mike's Marvelous Mead Mussels (MMMM)

by Michael Weller, Bear Moon Productions

A bold, aromatic seafood dish featuring fresh mussels steamed in Chaucer’s Mead with lemongrass, ginger, garlic, habanero, and bright lime. Fresh basil, mint, and cilantro add a vibrant herbal finish, while the fragrant cooking broth is perfect for soaking up with crusty bread. Best enjoyed with plenty of cold Mead.

Fact Sheet
Prep Time
20 minutes
Cook Time
10 - 15 minutes
Total Time
30 - 40 minutes
Servings
2-6 meal portions or 20 appetizer portions
Cook With
CHAUCER'S Original Mead

Orange, alfalfa and sage each bring a unique quality to the blend of this classic mead. Orange adds a pungent orange blossom flavor and has light color. Alfalfa is neutral in flavor but yields a dark, amber color. Sage, on the other hand, has a mild taste and a light color.

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Ingredients

  • 5 lbs. cleaned mussels (or clams)
  • 3 tbsp. vegetable oil
  • 1 stalk lemon grass, thinly sliced
  • 2″ of ginger -do not bother peeling it!
  • 10 cloves of peeled garlic, roughly chopped and sliced thinly
  • 4 or more habanero chilies, finely chopped
  • zest of 5 limes
  • juice of 5 limes
  • 1/2 bottle of CHAUCER’S Mead
  • a bunch of basil (Thai purple is best here, but any will do), chopped
    1 bunch mint, chopped
    1 bunch cilantro, chopped

Directions

  1. Put the oil in a stockpot and heat them both.
  2. Add the lemon grass, ginger, garlic. chilies, and lime zest. Cook and stir until you smell the wonderful aroma (be careful, the habaneros may make you cough; if they do, drink some cold Mead and carry on).
  3. Add everything else.
  4. Put a lid on the pot and cook until the mussels all open. Open the lid and stir everything around once in a while during the cooking -you don’t really need to, but the aroma is incredible.
  5. Serve with PLENTY of cold Mead and some type of bread for soaking up the cooking liquid.

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