Shellfish in german beer broth
Fish second courses
The people of Germany love to gather at the table and share food family- style. In The German Cookbook I came across a recipe for Crayfish or Shrimp in Beer that perfectly embodies the spirit of casual gathering. The author’s note says it all, “Guests have to shell their own, or go without dinner, when you serve this dish.” <br /> <br />This food is meant to be eaten with your hands, flavorful juices dripping from your chin. The cooking is quick- mere minutes go by before a generous platter of shellfish graces the table. Taking inspiration from Mimi Sheraton, I made a one-dish meal by cooking shrimp and mussels in a beer broth. Weissbier is from Munich, and the name means “white beer,” which is a golden yellow brew made from wheat grain. The beer has a slightly tart flavor with a hint of coriander seed that compliments the seafood perfectly. Cooking the shrimp in their shells gives the broth richer flavor. Caraway, a seed commonly used in German cooking, adds earthy spice with a hint of anise. The warming spice trend continues with nutmeg and black peppercorns. In about 5 minutes the shellfish are cooked through and ready to serve on a platter with spiced beer broth and plenty of Munich rye bread for sopping up the juices.
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