Mussels are probably my all-time favorite seafood. I like to eat them on their own, a bowlful, still steaming, with lots of broth. Cooking mussels is quick, easy, and best done outside in the sunshine, with a cold beer; in our case – Clancy’s.
Ingredients
• 2 lbs mussels
• 1/2 cup amber ale
• 1/2 cup approx. mixed chopped herbs; parlsey, terragon, dill, chives
• 1 shallot, finely chopped
• salt
Wash and clean the mussels.
Pour the beer in a pot and bring to a boil.
Add the shallots, half of the herbs, and the mussels.
Cover with lid, turn the heat down to medium, and shake the pot.
Cook until the mussels open, about 5 minutes.
Discard unopened mussels.
Season with salt and serve with ale broth.
Top with remaining herbs.
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{ 6 comments… read them below or add one }
One of my favourite meals, I did a version recently with cider and smoky bacon.
Thanks for sharing this.
Cheers
marcus
I’ll have to try your version, cheers!
Absolutely nothing better than beer and shellfish! This dish looks fantastic and I think the perfect starter for Easter weekend.
although I rarely get to eat mussels because it’s not readily available in the wet markets here, making it into soup is non-negotiable when we’re lucky enough to have it. their flavor is really something else entirely.
what a great, simple recipe for these. mussels are always a great way to get some summer flavor in, especially with the variety of summer beers coming out as well. i’ll be doing up some of these soon!
I want to dip a piece of crusty bread into the pan in the last photo very badly.