- Cook Time
- 12 ounces lager
- 2 tablespoons Dijon mustard
- 3 pounds mussels, scrubbed and debearded
- 3 cloves garlic, sliced
- 3 tablespoons chopped fresh chives
- sliced baguette
In large pot, whisk beer and mustard. Add mussels and garlic; cover and cook over high until mussels open, 6 to 7 minutes; season. Discard any unopened mussels. Top with chives and serve with bread.