Mussels in Hoppy Cream Sauce

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Mussels in Hoppy Cream Sauce
A revised edition of a white wine cream sauce, bursting with the hoppy crisp flavor of the Stu Brew Texbook IPA. Simple, light and elegant for the lover of mussels. The mussels are fantastic alone, but if you are looking for a whole meal then we suggest pairing with the Tagliatelle pasta bed with parmesan and parsely to compliment the hoppy aroma of the cream sauce. See our guide to safe mussels written below before you begin!
Course Main Dish, Starter
Prep Time 15 minutes
Cook Time 15 minutes
The Mussels
The Tagliatelle pasta bed
Course Main Dish, Starter
Prep Time 15 minutes
Cook Time 15 minutes
The Mussels
The Tagliatelle pasta bed
The Mussels
  1. Add your prepared mussels to a pot, with all other ingredients together except the beer. Apply medium heat on the hob, wait until the creamy mixture is simmering.
  2. Once simmering, add the 100ml of hoppy beer, and leave the pan with lid on for 15 minutes. Now would be a good time to start your pasta. If you would prefer a thicker cream sauce, take the lid off and leave to simmer for a further 5 minutes.
  3. Add the chives shortly before serving to keep the flavor light.
  4. You can tell that the mussels are cooked once the shells are wide open, but double check by removing the meat from one shell to see if it has turned opaque.
Tagliatelle pasta bed
  1. Add salt and a splash of oil to water in a pan over high heat on the hob and wait until boiling.
  2. Add pasta to water and lower the heat until gently simmering, lid the pan but lift to stir the pasta occasionally.
  3. Simmer of 10-12 minutes until softened, some like it slightly al dente (lightly firm), or allow to simmer for an extra minute if you prefer it soft.
  4. Strain the pasta, and rinse away the excess starch with boiling water, and replace in pan.
  5. Add the 3tbsp olive oil (or just splash until all the pasta is lightly covered), and a few drops of vinegar for a light tang.
  6. Add parmesan, paresly, sun dried tomatoes and a pinch of salt. Pepper to taste and mix well.
  7. To serve, spread pasta evenly over the plate and place a serving of mussels in the center. Be sure to add a good helping of cream sauce to each plate! A Textbook IPA or a crisp white wine would accompany the meal perfectly. Enjoy.
Recipe Notes

Safe Mussels. If you’re using raw mussels, check that each one is still fresh by lightly tapping any that are open. If the open mussel then closes shut, it is fresh and good to eat. If it does not close within a couple of minutes, discard it. If you have mussels that were already closed they can be cooked anyway and should open, but if it does not open when cooked, do not force it open as it may be rotten. Mussels produce a strong smell when not safe to eat, so have a good sniff around before cooking!

Pre-cooked Mussels. If you can’t get any raw mussels, supermarkets sell pre-cooked packs that often come in a sauce. These sauces will often blend well with this recipe, but if you’re after a pure hoppy flavour then drain and rinse the mussels before use.

Brew Day 24/02/2018 – St Patrick’s Lab Session

Brewing up a storm: Eloïse and Matthew making our St. Paddy’s Lab Session.


So we were back brewing today, and whilst it may have seemed like we were just brewing standard Lab Session, this Lab Session is anything but normal. With St Patrick’s Day just around the corner we’ve brought back the beer that reached news outlets both nationally and worldwide! Yes, we’re bringing back Green Lab Session for one day only! (Well, actually it’s two…)

Project Lead Chris has pulled a 12 hour stint and, with the help of Stu Brew members Oengus, Dan, Eloïse and Matthew, brewed up 800 L of Lab Session, some of which will be lucky enough to be turned to green in celebration of St. Patrick’s Day.

Want to make sure you grab of pint of hype? Head down to Luther’s Bar in NUSU for their St. Paddy’s Special on Friday 16th March or the Town Mouse at St Mary’s Place or Coppers in Gosforth on Saturday 17th March for a pint of this naturally coloured treat!



18/02/2018 Brew Day Textbook IPA


We’ve got a busy brew schedule planned in the coming weeks, and what better way to kick it off than with our CAMRA contender Textbook! Lead by our project lead, Chris, two of our Stu Brew members Rey and Dom have put in a shift to brew this IPA – and even managed to crack on with some much need housekeeping!

I’ll be sure to put my shift in drinking it when it’s all casked up and ready to go. In the meantime, you can track its progress here:

Fancy getting Textbook into your local pub / bar? Drop us a line at for prices and orders!


Brew Day 4th Feb 2018

With the brewery all shiny and clean from yesterday, it’s been up to our Brewmaster Paulius and Sales Lead James to make sure it didn’t stay that way for long!

We’ve got a Vanilla Milk Stout onto ferment, just in time for a very special birthday! (Don’t worry, it’s not ours – you don’t need to get us a card)

Follow its progress here:

On Sabbatical

As the Stu Brew committee and members take a step back for January exams, the @NewcastleSU Sabbatical Officers have done a brewery takeover with brewmaster Paulius! Designing and brewing up an all-grain American Porter, they’ve definitely kept themselves busy on a cold January morning! Unfortunately the beer is only a 20L prototype so won’t be available en masse (but if we’re wowed, who knows?!), but this is a great way to shoehorn the announcement of our new ‘toy’ – the Tilt Hydrometer which allows real time tracking of the fermentation process! Head over to to see which beers we’ve got going on!

NB: I should point out (before I get in trouble) the hydrometer is NOT a toy, and is actually being used as part of a MEng Research Project to predict fermentation durations – but we thought we’d get the most out of it!

New Year, New Beer.

So we’re a little bit late getting out a ‘Reflection of 2017’ post, but hey we’re students – just cap us at 40%!

Last year saw Stu Brew hit the three years old, and it’s been amazing watching it still go from strength to strength. I could probably write my dissertation on all the activities and achievements Stu Brew has reached this year, but I don’t think you’d want to read it and I should probably be doing my actual uni work so I’ll just limit it to three.

With the help of @nclgovolunteer we managed to cultivate part of Cockle Park Farm to grow our own Cascade and Chinook hops, leading us to our first ever green hop beer – University Roots!* The brew was a labour of love, particularly since the hops need to be added ASAP after being picked if they’re going in green – but we can certainly say the effort was worth it.

Bizarrely, that wasn’t the only green beer we produced that year as we teamed up with @ScotBio to produce a special batch of Lab Session dyed with natural pigment phycocyanin harvested from algae, creating a special Green St. Patrick’s Day beer! This unique project gained media attention from across the globe and its popularity meant eight kegs worth were drained pretty quickly in @LuthersNUSU. If you happened to miss out getting a pint of this special brew or you’re not a student so can’t drink midday, all I would say is watch this space (and St. Paddy’s is a Saturday this year ;)).

If breaking down beer norms wasn’t enough, we broke America too – sadly we’re not announcing our candidacy for President just yet, we’ll leave world domination to the next committee! We sent one of our Sales Reps James to fight our corner in Philadelphia for the Reimagine Education Awards. Unfortunately we came a bitter second (new name for a beer?) in the Sustainability category (though in reality we’re still super proud) but managed to take top dog in the Enterprise Award! This is a huge achievement for us and its great to get the recognition for all the hard work that everyone involved with Stu Brew has put in at Newcastle University, NUSU and beyond!

Sadly its not all been joyous news as we’ve had to say goodbye to one of the original Project Leads, Red, as she starts a new adventure. For all those who’ve had the pleasure of working with Red will know of the passion, hard-work and dedication she’s put into Stu Brew over the last three years. We wish Red the best of luck for the future, although we know she’ll never really be that far away for a pint!

Finally just to say a massive thank you to everyone, both past and present, that has been involved in or supported Stu Brew along the way. We’ve got exciting plans for Stu Brew for 2018, certainly with new beers planned and old ones revised – and to our members, we’ll be back to brewing on the regular very very soon!


The Stu Brew Team 2017/18

*I still prefer the name ‘Blood, Sweat and Beers’ but can’t win ’em all.