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Cadence Mussels from Ladybird Grove and Mess Hall

Cadence Mussels from Ladybird Grove and Mess Hall

Serves: 4

Hands On Time: 

Total Time: 


2 tablespoons vegetable oil
8 ounces ground spicy sausage, such as Italian sausage
2 shallots, thinly sliced
8 cloves garlic clove, minced
1/4 cup Dijon mustard
2 tablespoons smoked paprika
1 tablespoons garlic powder
1 tablespoon onion powder
1 teaspoon red pepper flakes
2 pounds Prince Edward Island mussels, scrubbed
1/2 cup Reformation Brewing Cadence beer
1/2 cup chicken stock
1 lemons, halved
8 tablespoons (1 stick) butter, cubed
2 tablespoon chopped fresh parsley
Toasted bread, for serving


In a large skillet, heat the oil over medium-high heat. When the oil is shimmering, add the sausage and cook, breaking up large pieces with a wooden spoon, until golden brown.

Stir in the shallots and continue to cook until softened and just beginning to color, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the mustard, paprika, garlic powder, onion powder and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Add the mussels and toss to combine.

Add the Cadence beer and let simmer for 1 minute. Stir in the chicken stock and squeeze the lemon juice into the skillet. Add the lemon halves, cover and let cook until all of the mussels have opened, 2 to 3 minutes. 

With a slotted spoon, transfer the mussels to a serving dish.

Reduce the heat to medium-low and stir the butter into the sauce, one piece at a time. Let simmer until the sauce has thickened slightly. Season the salt to taste with salt and pepper and pour over the mussels. Garnish with the parsley and serve with the toasted bread.

Photo: Ladybird Grove and Mess Hall

About the recipe

This flavor-packed seafood dish from Atlanta Restaurant Ladybird Grove and Mess Hall combines steamed mussels, spicy sausage, smoked paprika and shallots with Cadence, a Belgian-style beer from Atlanta's Reformation Brewery.

Photo: Reformation Brewery