Ale-Steamed Mussels
Difficulty Level: Intermediate
-
Prep Time:30 Minutes
-
Cook Time:PT45M15 Minutes
-
Yield:2 Servings
Ingredients
- 1 tablespoon oil
- 1 cup chopped shallot or red onion
- 2 cloves garlic, minced
- Salt and pepper
- 2 sprigs thyme, tarragon or chervil
- 12 ounces ale (Belgian, wheat, blonde or Saison)
- 2 pounds cleaned mussels
- 2 teaspoons Dijon or brown mustard
- 3 tablespoons unsalted butter or heavy cream
- 1 tablespoon chopped fresh parsley, optional garnish
- 12.78g oil
- 236.59ml chopped shallot or red onion
- 2 cloves garlic, minced
- Salt and pepper
- 2 sprigs thyme, tarragon or chervil
- 340.19g ale (Belgian, wheat, blonde or Saison)
- 907.18g cleaned mussels
- 8.52g Dijon or brown mustard
- 38.34g unsalted butter or heavy cream
- 12.78g chopped fresh parsley, optional garnish
Local, sustainable and delicious. This mussel dish is rich and satisfying with the flavors of mustard and beer. Don’t forget a hearty bread for dipping in the broth!
Preparation
STEP 1
In a large pot with a well-fitting lid, heat oil over medium high heat. Add shallot (or onion) and garlic, season lightly with salt and pepper and sauté until just translucent. Add herb sprigs and beer, bring to a simmer and cook for 3 minutes.
STEP 2
Reduce heat to medium. Add mussels and stir to coat. Cover and let steam for 7-10 minutes, stirring once or twice. When all mussels have opened, remove to bowls with a slotted spoon. Discard any mussels that did not open. Remove herb sprigs and discard.
STEP 3
Bring remaining liquid in pot to a boil and whisk in mustard. Turn off heat. Whisk in butter or heavy cream, one tablespoon at a time to incorporate. Taste and adjust seasoning with salt and pepper as needed.
STEP 4
Pour liquid over mussels, garnish with chopped parsley and serve with crusty bread for dipping in the sauce
Options
Try adding thinly sliced and chopped ham or cooked chopped bacon when cooking the shallot or onion.