Mussels are the biggest bang for your buck when it comes to seafood. I usually cook them with wine but I used a lemony Belgian-style wheat beer this time and it was amazing. The broth was so good, my husband drank it like soup when the mussels were done.
I also made a homemade aïoli to top the bread. It adds a really bright, garlicky flavor. You can find the full recipe for that on my blog.
For the Mussels
2 lb. mussels, cleaned and debearded
2 tablespoons olive oil
2 shallots, thinly sliced
4 cloves garlic, thinly sliced
1 cup Belgian-style wheat beer or pale ale
1 1⁄2 tablespoons Dijon mustard
3-4 tablespoons lemon juice
2 tablespoons unsalted butter, cold
1 jalapeño, red or green, halved, seeded and thinly sliced (optional)
1⁄2 cup flat leaf parsley, roughly chopped
1⁄2 cup fresh basil leaves, roughly chopped
Toasted bread, for serving
INSTRUCTIONS
In a large saucepan or dutch oven, heat the olive oil over medium heat. Add the shallots and garlic, and cook, stirring, until soft and translucent, about 3 minutes. Add the beer and bring to a boil. Stir in the lemon juice and mustard until smooth. Add the mussels, cover the pot and cook, undisturbed, until the mussels open, about 5 minutes.
Uncover and using a slotted spoon, transfer the mussels to a serving bowl. Discard any that won’t open. Add the butter and chili and stir until broth is melted and emulsified. Taste the broth and season with salt and pepper, as desired. Pour the broth over top of mussels. Sprinkle with the parsley and basil, and serve hot with the aïoli and toasted bread on the side.
bon appetit
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