Preparation time
less than 30 mins
less than 30 mins
Cooking time
10 to 30 mins
10 to 30 mins
Serves
Serves 2
Serves 2
A classic dish that uses beer instead of wine as a flavour – a great variation.
By Rick Stein
From Fresh Food
Ingredients
- 1 tbsp
olive oil - 1-2
shallots, peeled and finely chopped - 1 clove
garlic, peeled and crushed - 1kg/2¼lb
mussels, cleaned and de-bearded (broken or opened ones discarded) - 1 bottle
beer - 2-3 tbsp finely chopped,
parsley for garnish
Method
-
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.