Monday, February 25, 2013

Beer Steamed Mussles

This recipe makes a seriously good Belgian pub style steamed mussels that go perfectly with (sweet potato) fries and mayonnaise.

Adapted from Serious Eats, serves two


4 bacon rashers, chopped
3 cloves garlic, chopped
1 medium onion, chopped
2 tablespoons grainy mustard
1/2 cup fresh parsley chopped
1 can beer, preferably Belgian ale
1 pound mussels, scrubbed


In a large skillet over medium heat, cook the bacon until crispy. Add the onion and garlic and saute until soft.

Add the mustard, salt, pepper, parsley and beer. Bring to a boil.

Add the mussels, cover and steam for 5 minutes, until the mussels open. Discard any unopened mussels and serve immediately.


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