Mussels have a rich, sweet flavour and plump, tender texture. They are bi-valve shellfish about 2 – 3 inches in length. Mussels can be substituted in any recipe calling for clams or oysters.
- 2 tbsp. olive oil
- 1 small diced onion
- 3 cloves minced garlic
- 1 pinch pepper flakes
- 2 tbsp. butter
- 1 bottle of beer
- 2 ¼ pounds cleaned mussels
- 3 tbsp. chopped parsley
- In a large pot such as a Dutch oven, braiser or soup pot, heat oil over medium heat.
- Add onions, garlic, and pepper flakes and sauté until onions are translucent, approximately 3 minutes.
- Add butter to the pot and allow it to melt.
- Add the beer to the onions and allow that to simmer.
- Add cleaned mussels to the hot liquid. Cover and simmer for 5 to 10 minutes. Stir occasionally.
- Using a slotted spoon, transfer mussels to serving bowls, discarding any that have not opened. Drizzle with remaining liquid. Top with fresh parsley.
Prep time: 10 minutes
Cook time: 13 minutes
Makes: 4 servings
NOTE: Take a short cut and use the Mussels Marinara seasoning by Gourmet du Village in this recipe to replace the onion, garlic and pepper flakes.