Beer-Steamed Mussels
This recipe calls for one bottle of blonde ale. What you do with the rest of the six-pack is up to you!
Photography by Kate Mathis
Recipe by Rochelle Palermo
| Start to Finish | Serves |
|---|---|
20 minutes | 4 |
Ingredients
2 shallots, thinly sliced
6 sprigs fresh thyme
2 cloves garlic, chopped
1 tsp. crushed red pepper
1 tbsp. olive oil, plus more for drizzling
2 lb. mussels, scrubbed and debearded
1 cup blonde ale
6 tbsp. butter, cubed
1 lemon, juiced
Toasted sliced ciabatta, for serving
Preparation
In large pot, cook first 4 ingredients in 1 tbsp. oil over medium-high, stirring occasionally, 3 minutes. Stir in mussels and ale. Cover and cook until mussels open, about 5 minutes. Stir in butter. Drizzle with oil and lemon juice. Serve with ciabatta.
