Mussels in a Beer Broth
Sep 21, 2007 by TheLizard | 0 Comments
Intro
Mussels you say? Mussels aren’t easy! Aha! That’s where you’re wrong. Mussels are dead simple, and cheap too.
Here’s a modified Belgian recipe:
Ingredients
- 2 lbs mussels
- 1.5 cups beer
- 1/2 stick butter
- 2 shallots diced
- 1 bay leaf
- 1 teaspoon fresh thyme
- salt
- pepper
- 2 TB cream
- 1 TB Dijon mustard
Step 1
Wash the mussels and remove the beards, and any dead mussels (Tap the shell with a knife, they should close tightly, if they stay open after tapping, they are dead). Melt the butter, sweat the pepper and shallots. Add the bay leaf, thyme, salt and pepper.
Step 2
Step 3
Add the mussels and tightly cover the pot. Cook the mussels 2.5 minutes, shake, and cook 1 minute more.
Step 4
Remove the mussels from the broth, throwing away any that did not open (indication of a dead one), and add the mustard and cream to the remaining broth. Spoon the broth back over the mussels.
Step 5
Serve the mussels and beer broth with a hearty, crusty bread.
Now that you have learned how to make mussels in a beer broth, please be sure to view these other seafood recipes.
Additional Recipes
Rate It!
Have you made this recipe? If so, please rate it.
Final Step: Share It!
Love this recipe? Why don't you share it with others or post a comment. Choose which one below.
