Cooking mussels is quick, easy, and best done outside in the sunshine, with a cold beer.
By Bryan Picard
Mussels are probably my all-time favorite seafood. I like to eat them on their own, a bowlful, still steaming, with lots of broth. Cooking mussels is quick, easy, and best done outside in the sunshine, with a cold beer; in our case – Clancy’s.
Amber Ale and Herbs Mussels
- Total Time: 15 minutes
- Yield: 2-4 1x
Ingredients
Scale
- 2 lbs mussels
- 1 bottle amber ale
- 1/2 cup approx. mixed chopped herbs; parlsey, terragon, dill, chives
- 1 shallot, finely chopped
- pinch of salt
Instructions
- Wash and clean the mussels.
- Pour the beer in a pot and bring to a boil.
- Add the shallots, half of the herbs, and the mussels.
- Cover with lid, turn the heat down to medium, and shake the pot.
- Cook until the mussels open, about 5 minutes.
- Discard unopened mussels.
- Season with salt and serve with ale broth.
- Top with remaining herbs.
- Prep Time: 10 mins
- Cook Time: 5 mins
