Beer Steamed Mussels
Beer Steamed Mussels
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  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons (30 ml) butter
  • 1 bottle 341 ml pale ale
  • 1 tbsp (15 ml) Worcestershire sauce
  • 2 lb (1 kg) mussels, cleaned
  • 1 / 4 cup (60 ml) 35% cream
  • Salt and pepper
  • Preparation
  • In a large pot, soften the shallots and garlic in the butter for 2 to 3 minutes. Season with salt and pepper.
  • Add the beer, Worcestershire sauce and reduce for about 5 minutes or until there is about 60 ml (1/4 cup) of liquid left at in bottom of the pan.
  • Add the mussels. Cover and cook, stirring frequently, until the mussels open, which should take 4 to 5 minutes. Discard any unopened mussels. Add the cream and stir to combine. Adjust the seasoning. Serve with French fries.
  • Description
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