PEI BLUEBERRY ALE, RED ONION AND LIME STEAMED PEI MUSSELS
|2 pounds||PEI Mussels|
|½ each||Red Onion, sliced|
|1 clove||Garlic, minced|
|1 each||Lime, zested and juiced|
|½ bottle||Gahan Blueberry Ale|
|1 cup||Cucumber, medium dice|
|to taste||Salt & Black Pepper|
|4-5 leaves||Fresh Basil, chopped|
- Place mussels in a colander and rinse under cold running water to remove any dirt or sand; do not submerge.
- In a large pot combine mussels, red onion, garlic, lime zest & juice, and blueberry ale; cover and bring to a boil. Reduce heat to medium-high and steam mussels for 5-7 minutes or until all of the mussel shells have opened.
- Mix cucumbers into mussels and season with salt & black pepper. Place mussels and broth into a serving bowl. Discard any unopened shells. Garnish with basil and serve hot. If desired, serve with crusty bread to soak up broth.