less than 30 mins
10 to 30 mins
A classic dish that uses beer instead of wine as a flavour – a great variation.
By Rick Stein
- 1 tbsp
shallots, peeled and finely chopped
- 1 clove
garlic, peeled and crushed
mussels, cleaned and de-bearded (broken or opened ones discarded)
- 1 bottle
- 2-3 tbsp finely chopped,
parsley for garnish
Heat a large, lidded saucepan and add the olive oil.
Add the shallots and garlic and cook for one minute.
Add the mussels and pour in the beer. Mix through, turn up the heat and put the lid on.
Cook, shaking the pan every now and again until all the mussels have opened and are cooked. Remove any mussels that remain closed.
Spoon into serving bowls with the juices, sprinkle with parsley and serve with rustic bread.