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 • 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.