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Ingredients
| blue mussels: 0.5 lb |
| beer: 1 1/2 cups |
| unsalted butter: 1/2 stick |
| diced ham: 2 oz |
| bay leaf: 1 |
| fresh thyme: 1 tsp |
| salt: 1/4 tsp (or To Taste) |
| black pepper: 1/4 tsp (or To Taste) |
| thick cream: 2 Tbl |
| Dijon mustard: 1 Tbl |
Mussels in a Beer Broth
Credit: visualrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
2 serving(s)
Tags
Wash the mussels and remove the beards, and any dead mussels (Tap the shell with a knife, they should close tightly, if they stay open after tapping, they are dead). Melt the butter, sweat the pepper and shallots. Add the bay leaf, thyme, salt and pepper.
Add the beer and bring to a roiling boil.
Add the mussels and tightly cover the pot. Cook the mussels 2.5 minutes, shake, and cook 1 minute more.
Remove the mussels from the broth, throwing away any that did not open (indication of a dead one), and add the mustard and cream to the remaining broth. Spoon the broth back over the mussels.
Serve the mussels and beer broth with a hearty, crusty bread.