Flavour-boost:Cook your seafood in your favourite ale.Lisa Maree WilliamseasyTime:<30 minsServes:4
Beer-steaming probably dates back to the 10th or 11th century when the clean,low-alcohol beer produced in monasteries was a safer alternative to the local water supply. Today,it's back on the agenda due to our overwhelming thirst for all things craft-brewed. Every beer,from the cider-like Belgian lambics to lightly bitter pale ales,gives its own particular flavour to mussels,clams,prawns,crabs,and even hot dogs. So if you're happy to sacrifice a decent ale to the cause ...