Makes 4 Large or 6 Smaller Portions Mussels Steamed in Beer
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 4 tablespoons butter
- 4 cloves garlic, sliced thin
- 1 shallot, thinly sliced
- 1 (12-oz) bottle lager beer, or other lighter style beer
- 1/4 cup chopped fresh Italian parsley
- 1 teaspoon lemon zest
- pinch of cayenne, optional
- 3 pounds fresh mussels, scrubbed and rinsed
- lemon wedges, optional
Add the beer, parsley, lemon zest, and cayenne. Turn the heat to high and bring the mixture to a boil. Add the mussels and cover quickly. Cook for 3 minutes, give the pot a little shake back and forth, and cook for another 2-4 minutes, or until the mussels have opened.
As soon as the shells open, serve immediately. The mussels will shrivel up to nothing if left to simmer in the hot liquid. Divide among deep bowls. Taste the broth for salt (usually the mussels provide enough natural salt, but add some if needed. Ladle some of the broth over each bowl, and dig in. Serve with extra lemon wedges if desired.