December 14, 2021

On this episode of WATCH US EAT co-hosts Amanda Buckle and Lorin Castiglione are chowing down on Dogfish Head's SeaQuench Ale Mussels.

Craft beer lovers will surely recognize SeaQuench Ale. Brewed with black limes, sea salt and lime juice, this sessionable sour beer is a go-to during barbecue season.

"We researched what would be considered the most quintessential, refreshing, German beer styles, and the three that came up the most were Kölsch, Berliner Weisse, and gose," Dogfish Head founder Sam Calagione told SeafoodNews. "We wanted to incorporate all three of those into this one beer, so it’s all three of those styles brewed in sequence—hence the name—using sea salt and designed to be really refreshing and quenching."

And for those that enjoy cooking as much as drinking, Dogfish Head's SeaQuench Ale also pairs really well with seafood. In fact, it was first brewed to celebrate the opening of Chesapeake & Maine, Dogfish Head's "geographically enamored" seafood restaurant in Rehoboth Beach, Delaware.

“We source 100% of the seafood just from those two regions,” explained Calagione. “We’re really, really proud of how sustainable and local our seafood program is and we wanted to design a beer that was the ultimate partner for Maine and Chesapeake seafood dishes.”

Those that visit the restaurant will be able to order Dogfish Head's SeaQuench Ale Mussles. But Chesapeake & Maine chef Ray Giangeruso was also kind enough to share the recipe with us. Watch us try Dogfish Head's SeaQuench Ale Mussels in the latest WATCH US EAT video and be sure to try the recipe for yourself!

Dogfish Head’s SeaQuench Ale Mussels
(1 batch serves 2-3 people)

Ingredients:

• Cleaned Maine Mussels: 1 lb.
• Pancetta: 3 oz.
• Garlic: 1 Tbsp
• Shallots: 1 Tbsp
• Red Bell Peppers: 1 Tbsp
• Cilantro: 1 Tbsp
• Dogfish Head’s SeaQuench Ale: 1/2 cup
• Vegetable Stock: 1/3 cup
• Key Lime Juice: 1/4 cup
• Sour Cream: 1 oz.
• Unsalted Butter: 1.5 oz.
• Oil: 1 tsp

Directions:

1. In a medium-sized, deep pan, add oil and pancetta.
2. Render pancetta until crispy (do not burn).
3. Add garlic, shallots and red bell pepper to the pan. Toss evenly and for about 2 minutes.
4. Add cilantro to pan and toss.
5. Add mussels to pan and toss evenly over low heat.
6. Add SeaQuench Ale, vegetable stock and key lime juice to pan.
7. Place lid on pan and steam until mussels open.
8. Once mussels open, add butter and sour cream to pan.
9. Taste for seasoning. Add salt and pepper, if needed.
10. Serve hot, in a bowl, with a slice of grilled bread.
11. Enjoy alongside a can of Dogfish Head’s SeaQuench Ale for an even tastier culinary experience!

Amanda Buckle
Urner Barry
1-732-240-5330
abuckle@urnerbarry.com