Ale-Steamed Mussels With Garlic and Mustard
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds mussels in shells
- 1tablespoon olive oil
- 4full sprigs of thyme
- 3garlic cloves, minced
- 2large shallots, chopped
- Kosher salt
- freshly ground black pepper
- ¾cup good ale
- 1 to 3tablespoons butter, to taste
- 1tablespoon chopped fresh tarragon or parsley
- 1teaspoon Dijon mustard
- Crusty bread, for serving
Nutritional analysis per serving (2 servings)
753 calories; 30 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 53 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 61 grams protein; 1604 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
- Step 2
In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened.
- Step 3
Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with bread for sopping up juices.
Private Notes
Comments
Double all the non-mussel ingredients so you have more broth for dipping. Consider adding a squeeze or two of lemon, or a splash of white wine. Add a pinch of red pepper flakes with the shallots and garlic. Otherwise easy and delicious.
I made this again tonight. It is so wonderful and so easy. Two pounds of mussels feeds three people quite comfortably. And I can feed three for a quarter of the cost of one serving at the best mussels place in D.C. (In the dead of winter, a teaspoon of dried tarragon works just fine.)
Easy and delicious. I followed the recipe exactly as is and it was perfect. Loved the touch of mustard. Will be my go-to recipe for mussels from now on.
We used a white wine instead of ale, excellent.
I did not love this. I prepared it for guests for the first time and was bummed that it was so bitter and lacking depth of flavor. I used Heady Topper. I’ll stick with white wine next time.
Sooo delicious!! We used a Kölsch, which was sweet enough without being too bitter, and listened to the other commenters and doubled the sauce. It reminded us a lot of the sort of meal you'd be served at a portside tavern during the Middle Ages, haha. Definitely a keeper!