So, I am dutifully working my way through my two new cookbooks (Marcella Hazan’s and Julia Child’s, of course), and while I promised to do a new recipe every week, I am going to call an audible—fitting, as we’re now in football season (and I’m not talking Ted Lasso-style football, although I am a proud Manchester United supporter).

In addition to being football season here in the states, it’s also another type of season:

Pumpkin season.

I’m not sure where my love of all things pumpkin started; it definitely wasn’t something I grew up around. In fact, I didn’t even really like pumpkin pie unless it was drenched in Cool Whip.

Now, to be fair, I don’t like pumpkin year round; but, once mid-September hits, I’m all aboard the Pumpkin train.

This fall, my wife surprised me with some New Belgium Voodoo Ranger—a pumpkin ale with chilis and cinnamon. It is absolutely delicious.

Now as someone who has worked in kitchens most of his life, I enjoy experimenting with flavor. Especially flavors you don’t expect will go well together… Enter: the mussels!

Yes, mussels. The black shelled clam-like things.

I promise you that this dish is not only delicious, but also quick and easy to prepare. And! It pairs well with many other dishes without being too overpowering. We combined it with some garlic ginger scallops and a smoked wedge salad, but would also go really nicely with some fettuccine Alfredo (sauce from scratch, of course) and a Caesar salad. But before we start pairing, here’s your ingredient list:

• 1 yellow onion, finely diced
• 2-3 cloves of garlic, pressed or finely diced
• 2 Tbsp unsalted butter
• 2 lbs of mussels
• New Belgium Voodoo Ranger (or substitute for any pumpkin beer of your choice if you can’t find this)

First things first: start by scrubbing the shells of the mussels. Nothing too intense; just enough to make sure there’s no unwanted sand or silt or anything that’ll mess with the taste of the final dish.

In a deep skillet, place the butter, and turn the heat on the burner the skillet sits on to medium.

Once the butter has fully melted, add the pressed garlic and onion. Cook until the onion is translucent but not caramelized. Add the mussels.

Increase the heat to medium high and add in 3/4 of the New Belgium Voodoo Ranger. Cook until all the mussels have opened.

And that’s it! Plate the mussels up with the rest of your meal, and enjoy! And if you were able to find the New Belgium Voodoo Ranger, let me know what you think of it!