Wednesday, February 1, 2017

Boston Beer-Steamed Mussels

This simple mussel recipe was the first one I made, and it's the one I make most often, but sometimes it's fun to change it up a bit.  This version uses beer in place of wine as the main liquid, which completely changes the flavors.  Even though I'm not a beer lover, I really like it in this dish -- it adds a nice bitterness.  Instead of the usual crusty bread, we served roasted potatoes for dipping, which turned out to be a fantastic idea.  Of course, if you want something quicker to prepare, you can always go for the usual baguette!

Boston Beer-Steamed Mussels (adapted from Sam Adams)
Serves 2-3 as a main dish with roasted potatoes

2 pounds mussels
2 T butter
1 T olive oil
1 leek, thinly sliced
1 tsp minced garlic
1 cup Sam Adams Boston Ale
A handful of fresh parsley, minced
Roasted Yukon Gold potatoes, to serve

1. Clean and debeard the mussels.
2. Melt the butter and oil together in a large pot with a lid over medium heat. Add the leek, garlic, and a generous pinch of salt.  Cook for a few minutes, until the leeks are softened.
3. Add the ale and bring to a boil.  Add the mussels, give everything a quick stir, and cover.
4. Reduce heat to a simmer and cook 6 minutes.  Remove from the heat, sprinkle with parsley, and give the mussels a quick stir.  Serve with roasted potatoes for dipping in the sauce.

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