Gotta love beer and food
Forget about finding bevvies to pair with your dinner. These dinners will make your favourite bevvies sing. Pick a recipe for your faves and enjoy both for dinner tonight.
Pure Blonde
Stella with a Marinara

It’s time to flex some mussels and cook up some pasta for this pairing. It’s super easy to make, and your taste buds will sing songs of praise for days to come.

Pair it with Stella Artois – the sweet saltiness of the tomatoes and seafood will be complemented beautifully with the soft biscuitiness of the beer.

Ingredients

  • 1kg fresh mussels, washed and debearded
  • Extra virgin olive oil
  • 2 cloves of garlic, sliced
  • 1 pinch of crumbled dried chili flakes (add more to garnish if you like it hot)
  • 1 anchovy fillet
  • 12 halved ripe cherry tomatoes
  • Small bunch of freshly chopped parsley
  • 250g fresh linguine
  • Sea salt and freshly ground black pepper

Method

Step 1

Bring a pot of salted water to the boil. In a small pan over a medium heat, add a big drizzle of extra virgin olive oil.

Step 2

Saute garlic, anchovy fillet and a pinch of dried chilli flakes. Once the garlic is fried slightly, toss in the cherry tomatoes and wait for them to soften.

Step 3

Add the linguine to the pot of boiling water and cook per the instructions for an al dente finish.

Step 4

Add mussels to the tomato sauce, stir the pan then cover with lid until all the mussels open. Throw away any mussels that don’t open as they are most likely not fresh enough.

Step 5

Drain the pasta, saving a little bit of the water, then transfer it into a big pot and pour the mussel sauce over the top.

Step 6

Mix together and put the pot back over a low heat for about 2 minutes. To finish, season to taste and drizzle over more olive oil, chilli flakes and parsley.

Serve this up for a Stella evening.

Stella Artois
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