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.
• 2 lbs mussels
• 1/2 cup amber ale
• 1/2 cup approx. mixed chopped herbs; parlsey, terragon, dill, chives
• 1 shallot, finely chopped
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.