1.   He steams mussels with California bay leaves and adds wild mustard greens to salads served with rabbit.

2.   Mussels are steamed in corn beer, an ancient Peruvian beverage, while sauteed foie gras is served on an arepa.

3.   One for mussels in India pale ale steams the mussels in a dry, savory and acidic brew from a shellfish region, the Pacific Northwest.

4.   Steam the mussels in a covered pan until they open.

5.   The beer in which the tender and plump mussels are steamed adds a pleasingly malty accent.

6.   You can broil chicken breasts in seven minutes, pan-fry salmon fillets in under five minutes, and stir-fry tofu or steam mussels in under four.