Serve with some French bread for dipping, and this is a great starter, or for mussel lovers like me, a great main course.
Prep Time: 5 minutes
Cooking time: 10 minutes
Serves: 4 as an appetizer
4 pounds mussels, cleaned and de-bearded
2 small shallots, minced
1 bottle (12 oz.) amber ale
2 Tablespoons chopped parsley
1 Tablespoon unsalted butter
3/4 teaspoon salt
1/2teaspoon ground black pepper
1. Place shallots, beer, parsley, butter, salt and pepper in a deep saucepan or small stockpot. Mix.
2. Add mussels to the pan, place on high heat and bring to a boil. Immediately reduce heat, cover and simmer until the mussels just open (4-5 minutes).
3. Remove mussels from the pan and place in deep serving containers. Taste cooking liquid for seasoning. Pour the liquid over the mussels and serve immediately with lots of French bread for dipping.