Amber Ale and Herbs Mussels

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
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Appetizer
Serves: 2-4
Ingredients
  • 2 lbs mussels
  • 1 bottle amber ale
  • ½ cup approx. mixed chopped herbs; parlsey, terragon, dill, chives
  • 1 shallot, finely chopped
  • pinch of salt
Instructions
  1. Wash and clean the mussels.
  2. Pour the beer in a pot and bring to a boil.
  3. Add the shallots, half of the herbs, and the mussels.
  4. Cover with lid, turn the heat down to medium, and shake the pot.
  5. Cook until the mussels open, about 5 minutes.
  6. Discard unopened mussels.
  7. Season with salt and serve with ale broth.
  8. Top with remaining herbs.

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