Peaks Island Mussels & BBQ Bluepaw Short Ribs

Peaks Island Mussels

4-6 Mussels
4 Cloves Chopped Garlic
½ cup diced onion
1 cup Diced tomatoes
10 Basil leafs sliced thin
10-12 chopped Kalamata Olives
2T Capers
2T Olive oil
8oz Shipyard Export Ale
½ Cup Feta Cheese
Chopped Parsley
2T Butter
Salt and Pepper
4-6 Lemon Wedges

In a hot sauté pan put olive oil, onions and garlic cook till browning. Add Mussels and Shipyard Export Ale and cover for 3-4min. Add Butter, Basil, Olives, Tomatoes and Toss in Export Mix. Salt and pepper to taste. Put in serving bowl and garnish with parsley, lemon wedges and feta cheese.

Barbeque Bluepaw Short Ribs

6-8 Short Ribs
1 cup fresh or frozen Blueberries
8 oz Sea Dog Bluepaw Wheat Ale
1 cup Diced Onions
1 diced Red Pepper
1 diced Yellow Pepper
1 diced Jalapeno Chili pepper (no pith)
2T Chopped Garlic
1 bunch Chopped Cilantro
16 oz Any Barbecue Sauce
2T Olive Oil
Salt and Pepper

Season Short Ribs with Salt and Pepper. In a HOT sauté pan (or Grill) sear Short Ribs on all sides. Remove pan from heat and from drain off. Remove ribs and set aside. Sauté onions, garlic and peppers in olive oil till brown. Add Blueberries, Sea Dog Bluepaw, BBQ Sauce and half the cilantro. Cover and simmer for 1 ½ - 2 hours, until meet falls off the bone. Serve with rice and Vegetables and garnish with fresh cilantro.