Mississippi Mud Mussels

BYSuzanne Wright
Try making one of Iron Springs Cafe’s most popular appetizers. It sounds like a lot of ingredients, but the BBQ Butter can be made ahead of time and stored in the refrigerator for two weeks. The recipe makes enough to prepare this dish twice or also is excellent for sautéing shrimp.
1 pound mussels (frozen package is fine)
1 bottle dark beer (Anchor Porter, Dos Equis Amber, or any other beer you have on hand)
Juice of 1 lime
1/4 cup grated Cotija cheese
1/4 cup pico de gallo
1 loaf crusty bread
BBQ Butter Ingredients
1 pound butter
2 TBSP minced garlic
1 TBSP Tabasco
1 TBSP creole seasoning
1 TBSP black pepper
2 TBSP chopped fresh parsley
4 TBSP chopped green onions (reserve 2 tbsp)
1/2 cup A-1 sauce
3 ounces Worcestershire
Prepare BBQ Butter by softening butter in microwave, add remaining ingredients, and mix well.
In a medium sauce pan, over medium heat, add 1/2 cup butter mixture and 1/2 bottle dark beer (drink the rest). Add mussels and cover with lid. After mussels have opened (approximately 10 minutes), add juice of 1 lime and pico de gallo, and toss well. Pour into serving bowl and sprinkle with cotija cheese and remaining green onions. Serve with loaf of crusty bread. You'll want to dip the bread into the buttery sauce.
SUZANNE WRIGHT is a Tucson-based writer who has written for American Way, National Geographic Traveler, and USA Today.
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Check out our story about Prescott's historic Iron Springs Cafe.
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