It’s that time of year when us sporty types are trying to trim down to gear up for soccer and baseball season.

 

I’ve given up a number of high-caloried foods in the past week, but don’t ask me to give up beer.

 

The overused monk-like chant of “in moderation” is definitely a wise message to heed, but surrender to the mediocrity of a beerless life —never!

 

Instead, I’d suggest you put down that glass of wine, orange juice, spirits, apple juice and one-per-cent milk.

 

A study in March 2005, funded by the British Beer And Pub Association, says all those drinks have more calories per 100 ml serving than the average beer with 4.6 per cent alcohol, BBC News Online reports. Spirits weighed in at 250 calories, wine had 77 calories, milk was at 64, 47 for apple juice, 42 for OJ and a measly 41 calories for beer. That’s over 135 calories for a 330-ml bottle.


Zero fat, by the way.


Compare that with some stats compiled by realbeer.com, you should cut out some of these munchies instead:




  • Oil-popped popcorn with butter, 1 cup, 115 calories.



  • Milk chocolate bar, 1.5 oz., 225 calories.



  • Peanut M&Ms, 1 package, 250 calories.



  • Snickers, 1 bar, 280 calories.



  • Cashew nuts, 3.5 oz., 575 calories.



  • Large taco, 575 calories.



  • Onion rings, 8, 175 calories.



  • Milkshake, 360 calories.



  • A banana split, 550 calories.



Still wanna quit beer?


Didn’t think so.


Sláinte!





suds@metronews.ca

















Mill Street Tank House Ale Steamed Mussels




INGREDIENTS:




  • 1 lb mussels



  • 1/4 chorizo sausage sliced into six pieces



  • 1 tbsp virgin olive oil



  • 1/2 cup leeks and red onion



  • 3 tbsp butter



  • 1 tsp Dijon mustard



  • 2 leeks finely chopped, white parts only



  • 4 garlic cloves, minced



  • 1 cup Mill Street Tank House Ale



  • 1/4 cup chopped fresh flat-leaf parsley



  • Salt and pepper to taste




METHOD:




  1. Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.



  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the sausage, leeks, garlic, red onion and thyme. Cook until the vegetables become a pulp, approx. 5 minutes.



  3. Add the mussels and give everything a good toss.



  4. Add the Mill Street Tank House Ale.



  5. Cover and steam over medium-high heat for 8 minutes, until the mussels open. Stir occasionally so all the mussels are in contact with the heat.



  6. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate.



  7. Season with salt and pepper. Sprinkle with the parsley and serve immediately.