Steaming mussels in beer is as simple as one-two-three. 1. Put mussels and beer in a pot. 2. Cover, bring to a boil, and reduce to a simmer shaking every 1 to 2 minutes. 3. Once all of the mussels have opened (5 o 8 minutes), turn off the heat and let them sit for about 3 minutes. Violá!
Serve with the steaming liquid and toasted baguette.
The ratio is about 1.5-2 lbs of mussels to one bottle of beer. Add a clove of garlic, a knob of butter, a branch of thyme, a branch of rosemary, and cracked pepper, and make the beer a German hefeweizen to doll up the dish. Garnish with some freshly chopped parsley for a vibrant finish.
No salt is necessary in this one, since the mussels release their liquor, which is plenty salty.
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