Mussels Steamed in Ale
Denise Landis is the founder & CEO of The Cook's Cook.
Recipe adapted from Throwback Brewery (Hampton, New Hampshire, USA)
- Servings Serves 4
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
1. Place a large deep pot with a lid over medium heat. Add the olive oil, shallots, garlic, salt, and pepper.
2. 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.
3. Cover and cook on high until all the mussels have opened, about 3-4 minutes.
4. 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.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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