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.