0 Ratings
Recipe courtesy of Chef Ilona Daniel
- 4 Servings +
1 tbsp tablespoon butter
0.50 cup finely chopped yellow onions
1 tbsp finely chopped garlic
5 lb mussels, beards removed, cleaned and scrubbed
1 tbsp sea salt
Freshly ground pepper, to taste
2 sprigs fresh thyme, or 1/2 teaspoon dried
1 Copper Bottom Centennial Stock Blonde Ale
0.50 cup heavy cream
2 tbsp whole grain Dijon mustard
2 tbsp finely chopped flat-leaf parsley
Heat the butter in a large saucepan until melted. Add the onions, thyme, and garlic, and cook briefly, until translucent; do not brown, merely soften.
Add the mussels, salt, pepper, beer, and cream. Cover and bring to a boil. Cook for about 8 minutes, or until all the mussels are opened.
Using a slotted spoon, transfer the mussels to a serving bowl. Keep warm. Continue cooking the sauce for a minute, remove the thyme. Stir in the mustard; do not boil.
Season sauce to taste with salt, if necessary, then spoon sauce over the mussels, and sprinkle with parsley. Serve immediately with crusty bread.
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