Beer-Steamed Mussels - Rachael Ray Every Day

    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!
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    Beer-Steamed Mussels

    Recipe by Rochelle Palermo

    Start to FinishServes

    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.