From beer brats to beer bread, I like to cook with beer every chance I get. It's always an experiment, but not always good one. (Like the time in college I tried to make a beer cheese fondue with a Miller Lite and lost my appetite in the process.) Brats and bread are easy-peasy, though. So this past weekend I felt like doing something a little more adventurous... another experiment of sorts. With seafood. Specifically, mussels.