*

There are a few different ways to make mussels. Some recipes call for curry and coconut milk, or tomatoes with white wine aka mussels marinara, or a simple broth with garlic.

I like all of the aforementioned, but recently, I was reading through a cookbook where beer was used as a broth. I tried it and really liked it. However, I have made some changes to the original recipe by Melissa Clark, Dinner In An Instant.

The original recipe was written for an electric pressure cooker. I have adapted it for the stove top with a change of some ingredients.

2-3 lbs. Mussels
1 Tablespoon Olive Oil
3 Tablespoons Butter* see note below
1/4-1/2 Teaspoon Red Pepper Flakes (optional)
2 Shallots, thinly sliced
1/2 Fennel Bulb, thinly sliced
4 Garlic Cloves, thinly sliced
8 Oz Pilsner or Lager Beer, enjoy the other 4oz
1/2 Bunch Fresh Parsley, Rough Chopped

Use a large enough pot to hold all the mussels, or a large skillet with a cover. Add the olive oil and * 1 tablespoon to the pot over medium heat. Once the butter is melted, add red pepper flakes, the shallots and the fennel, and sauté for approximately 8 minutes until softened. Add the garlic. After about 30 seconds, add the beer and bring to a simmer, over medium heat. Once the mussels are rinsed and beards removed, make sure that the shells are closed and none are broken. If the mussels won’t close when you tap it, don’t use it. Once all the mussels are rinsed and cleaned place them in the pot and cover.

After about 3 minutes, give the pot a shake and leave on the stove top for an additional 2 minutes. After these 5 minutes, remove the cover and see if all the shells opened. If not, cook an additional 2 minutes. Remove the mussels with a slotted spoon to a bowl. Add the remaining 2 tablespoons of butter and the parsley to the pot and mix well. Serve the mussels in smaller bowls, then spoon the broth over the mussels. Serve with a crusty bread of your choice.

Serves 2-3 people.

Visit Dorothy’s website at http://ddimarzo2002.wix.