Spicy Beer Mussels
Spicy Beer Mussels
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 451
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 39
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 33
- Cholesterol
- 74
- Sodium
- 902
- Total: 40 min
- Active: 30 min
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 451
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 39
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 33
- Cholesterol
- 74
- Sodium
- 902
- Total: 40 min
- Active: 30 min
Ingredients
4 pounds fresh mussels
1/4 cup olive oil
8 cloves garlic, thinly sliced
2 Fresno chiles, halved lengthwise, seeded and thinly sliced
2 large shallots, halved lengthwise and thinly sliced
One 12-ounce lager beer
1/4 cup heavy cream
1/4 cup chopped fresh parsley
1 loaf Italian semolina bread, sliced 1-inch thick on the bias, grilled
Directions
- Add the mussels to a large bowl with cold water. Taking one at a time, scrub them well all over with a clean scrubbing brush, strip away any beard and place them in a colander. Repeat the process with each one and make sure they are all sealed tightly. Should any mussel be open, tap it on a surface twice; if it doesn't close, discard it. Rinse all the mussels well one more time when you have them all prepped and set them aside.
- In a large pot, add the oil along with the garlic, chiles and shallots. Turn the heat to medium and saute until they become fragrant and the shallots become translucent, about 4 minutes.
- Add the cleaned mussels and stir them around with the shallot mixture. Pour over the beer, cover the pot and bring to a boil. Cook until all of the mussels have opened, 5 to 7 minutes.
- Remove from the heat, then add the cream and parsley and stir to incorporate. Plate the mussels in a large serving bowl surrounded by the grilled bread.
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