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Thursday, September 1, 2016

Ale-Steamed Mussels With Garlic and Mustard

Melissa Clark
  Time 15 minutes
 Yield 2 servings
Featured in: Seafood, Easy And Guilt Free.

2 pounds mussels in shells
1 tablespoon olive oil
4 full sprigs of thyme
3 garlic cloves, minced
2 large shallots, chopped
 Kosher salt
 freshly ground black pepper
¾ cup good ale
1 to 3 tablespoons butter, to taste
1 tablespoon chopped fresh tarragon or parsley
1 teaspoon Dijon mustard
 Crusty bread, for serving

1. Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
2. In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened.
3. Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with bread for sopping up juices.

  Nutritional analysis per serving (2 servings)
661 calories; 28 grams fat; 10 grams saturated fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 57 grams protein; 157 milligrams cholesterol; 1343 milligrams sodium

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