Bold Bites: Samurai Red Curry Mussels

Bold Bites is our way of combining two of our favorite things, great beer, and great food.

screen-shot-2016-09-21-at-4-10-36-pmThis Bold Bites collaboration is the creation of executive chef Jesse Moore of Ace Eat Serve, a Denver mainstay serving up Asian inspired dishes with a side of ping-pong. Jesse used our Samurai Rice Ale to create some tasty Red Curry Mussels that you can easily make yourself at home. Check out the city’s only ping-pong hall and eat your way through their delicious menu next timeyou’re in Denver’s Uptown neighborhood.


Red Curry Mussels:

Serves 2 as a meal or 4 as an appetizersamurai_2016_front


  • 2 lbs Mussels (we used wild harvested Maine mussels. You could substitute Bangs Island, PEI or something similar). 
  • 1 T finely diced shallot
  • 1 T minced garlic
  • 1 t. minced ginger
  • 1 t. minced lemongrass
  • 1 T red curry paste (available at most grocery stores, definitely at any Asian market)
  • 8 oz diced tomato
  • 4 oz coconut milk
  • 4 oz Samurai (plus more for drinking!)
  • 1 oz soy sauce
  • 1 lime, juicedpart0
  • 1 T butter
  • Garnishes – scallion and cilantro


  1. Soak mussels in cold salted water for 30 minutes. Rinse and scrub shells and remove beards if necessary.
  2. Heat a large saute pan or sauce pot with a tight fitting lid. Add a small amount of canola or sesame oil and allow to come up to temperature over medium high heat.
  3. Add shallots, garlic, ginger, lemongrass, and diced tomato and cook briefly stirring frequently.
  4. Add in curry paste and toast with aromatics for 1-2 minutes.
  5. Add in mussels and cook briefly.
  6. Deglaze the pan with Samurai and add coconut milk, soy, and lime juice. Cover and allow to simmer until all mussels have opened (if any haven’t by this point, discard).
  7. Remove from heat and swirl in butter.
  8. Adjust seasoning with salt and pepper.
  9. Garnish with herbs
  10. Serve with steamed rice or crusty bread and a bunch more Samurai!
Bold Bites