Steaming seafood has always been a popular cooking method, known for producing tender and flavorful dishes. While water is typically used as the steaming liquid, chef Franklin Becker from Manhattan’s Point Seven suggests a flavorful twist: using beer instead.

According to Becker, beer steaming involves substituting water with beer, which enhances the flavor of the seafood. He recommends using lighter-style beers, as they won’t overpower the delicate taste of the fish but rather complement it. For instance, you could modify a steamed crab legs recipe by replacing chicken stock with beer to bring a new level of flavor to the dish.

Becker mentions that beverages like wheat beer pair well with steaming clams, mussels, crabs, and shrimp. He emphasizes the importance of using a beer you enjoy drinking, as it impacts the overall taste of the dish. For added flavor, consider incorporating spices and seasonings that complement the seafood without overwhelming it, like Old Bay seasoning or finely chopped fresh herbs.

To present your beer-steamed seafood, serve it with a glass of the same beer used in the steaming process, along with lemon or lime wedges for a fresh twist. A side of rice, pasta, or steamed vegetables can complete the meal, ensuring that the seafood remains the highlight. With these tips, your beer-steamed seafood is sure to impress at any table.

For more culinary insights, you can read the original article on Tasting Table.