Texas Eats: Duck Fat-Fried Chicken, Gelato, and Brunch on the St. Mary’s Strip

David Elder shares an easy Shiner Beer Steamed Mussel recipe

You can watch “Texas Eats” on Saturdays at 10 a.m. on KSAT 12, KSAT.com, and KSAT Plus, our free streaming app.

This week on Texas Eats, David Elder takes you to the North Side of San Antonio to try some authentic Mexican food from Panfila Cantina.

David samples dishes prepared by the chef and co-owner, Gabby Hinojosa, as the two sip on giant margaritas and share some laughs.

Next, David heads to a new spot at the Quarry that serves amazing gelato creations.

Then, David heads to Olmos Park to sample some Mexican street food with a modern twist at Milpa at the Yard.

After that, it’s up to the Hill Country for some Mexican Seafood on Main St. in Fredericksburg at Nury’s on Main.

Then, David heats things up in the Texas Eats outdoor kitchen with a Shiner Beer Steamed Mussel recipe perfect for the upcoming holiday season.

Next, David takes a road trip to Dallas for some southern cuisine curated by celebrity chef, Tiffany Derry, at Root’s Southern Table.

David finishes things up off the St. Mary’s strip in San Antonio at one of San Antonio’s premiere brunch spots, Cullum’s Attaboy.

You don’t want to miss this episode of Texas Eats!

Shiner Beer Steamed Mussels

Shiner Beer Steamed Mussels (KSAT12)

Ingredients

  • 1 Fennel Bulb
  • 1 White Onion
  • 1 Shallot
  • 3 cloves Garlic
  • 2tbs Olive oil
  • 2 Hot Italian Sausage or Chorizo
  • 1 San Marzano Whole Tomatoes
  • 2 lbs Live Mussels
  • 4 bottles of Shiner Orale
  • Baguette
  • 4 packages of HEB Herb Butter

Directions

  • Cut the fennel bulb from the stock and cut the root out
  • Chop the fennel bulb, onion, shallot, and garlic
  • Oil a stock pot and heat over medium heat
  • Saute chopped veggies until softened
  • Slice open two links of Italian sausage or chorizo and add to the stock pot
  • Crush 2-3 San Marzano tomatoes into the stock pot
  • Add 4 bottles of Shiner Orale to stock pot
  • Stir mixture and heat to a boil
  • Rinse the live mussels under cold water and debeard them if needed
  • Add the mussels to the stock pot and bring back to a boil
  • Once boiling, lower heat and add a lid to the pot
  • Allow the mussels to steam with the lid on for 4 minutes
  • Slice the baguette and drizzle with olive oil and salt
  • Toast the baguette slices on grill or pan
  • After 4 minutes, remove the pot from the heat
  • Serve mussels in a bowl with sauce and baguette garnished with fennel
  • Enjoy with a Shiner Holiday Cheer!

This Week’s Restaurants

Panfila Cantina

22250 Bulverde Rd #114, San Antonio, TX 78261

Panfila Cantina in San Antonio (KSAT12)

Paciugo Gelato Cafe

340 E Basse Rd, San Antonio, TX 78209

MILPA

5253 McCullough Ave, San Antonio, TX 78212

Tamale from Milpa at the Yard in San Antonio (KSAT12)
Milpa at the Yard in San Antonio (KSAT12)

Nury’s on Main

319 E Main St, Fredericksburg, TX 78624

Root’s Southern Table

13050 Bee St Suit 160, Farmers Branch, TX 75234

Duck Fat Fried Chicken from Root's Southern Table in Dallas (KSAT12)

Cullum’s Attaboy

111 Kings Ct, San Antonio, TX 78212

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About the Authors:

David Elder is the host and executive producer of the food and travel show Texas Eats on ABC KSAT 12 and NBC KPRC 2.

Benjamin Garison is a producer, videographer, and editor for the top-rated food and travel show in Central and South Texas, Texas Eats with David Elder. Ben joined the Texas Eats team in the fall of 2020.