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Beer Steamed Mussels




Source of Recipe


Internet


List of Ingredients




3 lbs. fresh mussels, cleaned, scrubbed
One 12-ounce (341mL) bottle of an Ale or Lager
1 small red pepper, seeded and diced
1 small onion, chopped fine
6 garlic cloves, minced
1/4 cup (50 mL) fresh parsley,chopped fine
2 tbsp. (25 mL) fresh thyme, chopped fine (or 1 tsp. /5 mL dried)
1/4 cup (50 mL) heavy cream

Recipe



Discard any mussels with cracked or open shells. In a very large pot, combine all ingredients except heavy cream; make sure pot is large enough for mussels to open. Cover, bring mixture to a boil, cook 5 to 10 minutes until mussels have opened; stir once or twice.

Using a slotted spoon, remove mussels and place in a large bowl. Discard any mussels that have not opened. Cover rest to keep warm.

Bring liquid in pot to a rolling boil; boil 5 minutes. Stir in heavy cream and boil 3 to 5 minutes until thickened slightly. Spoon mussels into wide shallow bowls, pour broth over top of mussels. Serve with crusty bread and green salad.

Serves 4