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Beer-Steamed Mussels

John Mooney of Washington, DC's Bidwell came up with this easy mussels recipe that combines the flavor of Belgian beer with garlic, shallots, and fresh herbs. Grab some crusty bread and you're set.

John Mooney

Foto de Brayden Olson

Servings: 2
Total: 10 minutes

Ingredients

1 pound cleaned black mussels
2 garlic cloves, sliced
4 oz. Leffe Blond Ale
1 large shallot, sliced
¼ bunch parsley, chopped
1 bunch chives, chopped
½ bunch chervil, chopped
½ ounce sherry vinegar
1 ounce whole unsalted butter
1 tablespoon extra-virgin olive oil
salt and pepper to taste

Directions

1. Heat a medium saucepot with a lid on moderate heat. Add oil, shallot, and garlic, and sweat until translucent.

2. Next add mussels to the pot and Leffe Blond. Cover and steam, shaking the pot periodically. After 2 minutes, check the mussels to see if they have all opened. If not give them another 2 minutes.

3. Remove lid. Add butter and herbs. Splash with sherry and season with salt and pepper. Serve immediately. Add warmed baguette if you wish.

From DC's MUNCHIES x Leffe Dinner Was a Feast of Mussels, Beef, and Lots of Beer