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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

 

 

 


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