Mussels in a Beer Broth
Sep 21, 2007 by TheLizard | 0 Comments| Share it:
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. Also, you will love these American 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.
