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.
- 2 lbs mussels
- 1 bottle amber ale
- ½ cup approx. mixed chopped herbs; parlsey, terragon, dill, chives
- 1 shallot, finely chopped
- pinch of salt
- 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.
Bryan Picard is a wild and homegrown food enthusiast. He lives in the Maritimes in Canada and has worked the kitchens as a cook and chef for the past ten years. He writes on his blog The Bite House.