Recipe adapted from Throwback Brewery (Hampton, New Hampshire, USA)
Ingredients
- •45 ml (3 tablespoons) olive oil
- •71 ml (⅓ cup) minced shallots
- •30 ml (2 tablespoons) minced garlic
- •2.5 ml (½ teaspoon) salt, or as needed
- •2.5 ml (½ teaspoon) freshly ground black pepper, or as needed
- •1.8 to 2.7 kg (4 to 6 pounds) cleaned, de-bearded mussels
- •237 to 355 ml (1 to 1½ cups) pale ale
- •15 ml (1 tablespoon) unsalted butter
- •Toasted baguette slices, for garnish
- •Lemon wedges, for serving (optional)
Preparation
Place a large deep pot with a lid over medium heat. Add the olive oil, shallots, garlic, salt, and pepper.
Once the shallots and garlic are crisping and the pan is really hot, drop in the mussels. Add 1 to 1.5 cups of beer to the pan.
Cover and cook on high until all the mussels have opened, about 3-4 minutes.
Add the butter. Let it melt into the broth. Turn the heat off. Spoon mussels into bowls, including a generous amount of broth in each. Garnish each bowl with a slice of toasted baguette, and, if desired, a slice of lemon for squeezing over the mussels.