Hello Seattle + Spicy Steamed Mussels in Beer


Photos in this post were taken in Seattle with vintage Polaroid cameras by my  incredibly talented sister Kim van Groos 

Check out her Flickr, it’s very impressive.  

Space Needle Kim vanGroos Polaroid

I told you last week that I’m in the process of saying goodbye to Los Angeles. A process made easier by the fact that it will end with a move to Seattle, a city that I’ve loved for years. A city with a vibrant love for food, people who are aware and grateful, plus a craft beer scene that is one of the best in the world.

Colorful Grass Kim vanGroos Polaroid

I’ll get to discover a new city, fall in love with the local beer, cook with the incredible produce. I’ll also be near my sister who took all these photos, as well as my other sister who almost died with me in Morocco. I’ll be around the world’s best hops and the country’s best seafood. The idea of wandering around a new city, losing myself in the streets and the strangers is incredibly exciting. Especially a city like Seattle that has so much to offer.

Pikes Place Kim vanGroos Polaroid

I’m not limiting my explorations to Seattle. The entire Pacific Northwest, from Medford to Bellingham, has an incredible craft beer scene that I can’t wait to explore. The beer, the people, the pubs and the events, I plan to jump in with both feet, grab a pint, and become a part of what’s happening up North.

I want to share it all with you. Not just on the blog, but also on Instagram and Twitter. I want you to see the beer I find, the salmon I catch, the people I meet, the butcher shops, the breweries, the farmers markets, the coast and everything else that’s waiting for me up there.

Glare Kim vanGroos Polaroid

As I pack the boxes and say goodbye to Los Angeles, I wanted to make something that has a bit of Seattle in it, a reminder of what I have to look forward to.

Seafood and beer it is. Can’t wait to dig in.

Spicy Steamed Mussels In Beer

I start my trek North in two weeks. Join me, it’s going to be a big move and a big adventure. I’d love to have you along for the ride.


Spicy Steamed Mussels in Beer

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: 2 entre portions, or 4 appetizer portions


  • 4 strips thick cut bacon
  • 1 cup diced white onion
  • 4 tbs unsalted butter
  • 5 cloves garlic, minced
  • 1 lbs diced tomatoes (about 2 large)
  • 1 jalapeno, sliced
  • 1 tbs red pepper flakes
  • ½ cup pale ale
  • 1 lime, juiced
  • 1 ½ lbs black mussels, cleaned and de-bearded
  • ¼ cup green onions, diced
  • Bread for serving


  1. In a large pot or deep skillet cook the bacon over medium high heat. Remove the bacon from pot, chop and set aside. Pour off about half of the bacon grease, leaving about 1 tablespoon still in the pan.
  2. Add the butter and cook until melted.
  3. Add the onions, cook until slightly browned.
  4. Stir in the garlic, then add the tomatoes, jalapenos, red pepper flakes, beer, lime juice and chopped bacon. Bring to a low simmer.
  5. Add the mussels, cover and allow to cook until mussels have opened, about 5 minutes.
  6. Discard any that didn’t open. Sprinkle the green onions over the pan.
  7. Serve with crusty bread.

Adapted from Epicurious

Spicy Steamed Mussels In Beer3


30 thoughts on “Hello Seattle + Spicy Steamed Mussels in Beer

  1. You need to change that sentence to “Humboldt County to Bellingham”. Humboldt County is part of the Pacific Northwest in climate and sensibilities.
    Just saying.

  2. Glad you’ll be joining sunny Seattle. I just love it here! And yes, the beer is incredible. May I suggest becoming a WABL (Washington Beer Lovers) member. They do tasting events and other fun things. It’s a lot of fun!

  3. That is SO exciting! I’m excited for you and can’t wait to follow your adventures there and see what you’ve got cooking up! Next time I’m there, we should go grab a beer 🙂 you’ll know the best in town! xoxo

  4. Welcome to Seattle! I’m lucky enough to live in brewery filled Ballard, and recommend a brewery hopping tour of the area when you get a chance. Also recommend Bottleworks and Chuck’s Hop Shop for bottles and Brouwer’s and Noble Fir/Sixgill for on tap.

  5. Welcome to the PNW. About one of the few places where you’ll experience every version of bodies of water. Mountains, flatlands valleys and deserts. And the most bipolar weather ever.

  6. So very exciting! I have never been to Seattle, but I have spent two summer in Mt. Hood, Oregon and it is beautiful! I cannot wait to read about all the fun stuff that is to come!

  7. So stoked you’ll be in my neck of the woods! You are not allowed to go to 7 Seas brewery in Gig Harbor until I am back in town.

  8. Woo hoom Bellingham shout out! We’ve got the best breweries, taphouses and gastropubs!!! All within walking (or stumbling distance).

    The NW is so great for beer culture! WABL, the Washington Brewer’s Guilt, Cider & Mead festivals and keeping current on what’s new with the Washington Beer Blog.

    I just love finding tucked away little breweries no matter where I’m wandering. Like the Elk Head in Buckley, the Powerhouse in Puyallup, the North Fork out by Mt Baker, Island Hopping on Orcas Island, Valholl in Poulsbo.

    Speaking of seafood and beer – have you seen the New Belgium / Elysian Trip Series – Taylor Shellfish Farms Oyster Stout that was just released? Fascinating and terrifying all at once.

    Welcome to beer nirvana!

  9. How amazing! Congrats on moving to Seattle! That’s very cool. I’ve never been but have always wanted to go. 🙂 Enjoy it all!

  10. How exciting! I imagine your thrilled to be moving to Seattle,what an adventure that will be. If there’s one seafood I can’t get enough of it’s mussels and this dish you made looks delicious.

  11. Hi there! I’m also a transplant to Seattle from LA (Dallas was in between there). We love all the breweries out here.

    Quick question on the recipe. I have made this recipe twice and I keep having issues with the mussels not opening up too well even after cooking for 15 minutes. Any idea as to why?

    1. They aren’t good. If mussels don’t open, don’t eat them. It means they went bad before you were able to cook them. It’s fairly common with mussels and clams, but it is a big health concern. Make sure to buy as fresh as you can and use within hours of buying.If they come wrapped tightly plastic, remove them from the plastic as soon as you get home and keep them in a loosely covered container (but not in water).

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.