Happy National Beer Day! Why don’t you celebrate by tossing a few ingredients in the pot, breaking out an extra ale to sip on while the mussels steam open, and sitting back as your kitchen is enveloped in an irresistible aroma. Served with plenty of crusty bread for sopping up the liquid, this dish makes a convivial main dish for a dinner party, yet it takes almost no time at all to prepare.
Mussels with Lemon and Ale
- 2 Tbs. unsalted butter
- 2 shallots, minced
- Kosher salt and freshly ground pepper
- 1 cup (8 fl. oz./250 ml) light Belgian-style ale
- 1 1/2 lb. (750 g), mussels scrubbed and debearded
- 2 tsp. grated lemon zest
- 1/4 cup (2 fl. oz./60 ml) heavy cream
- 1 Tbs. chopped fresh flat-leaf parsley
- Crusty bread for serving
1. In a large pot over medium heat, melt the butter. Add the shallots and sauté until fragrant, 2 to 3 minutes. Season with salt and pepper.
2. Raise the heat to high, add the ale and mussels, and toss to combine. Cover and steam, stirring occasionally, until all of the mussels have opened, 3 to 5 minutes. Using a slotted spoon, transfer the mussels to 4 individual bowls, discarding any that failed to open.
3. Stir the lemon zest and cream into the cooking liquid and simmer until the liquid thickens, about 5 minutes. Ladle the liquid over the mussels, garnish with the parsley and serve immediately with the bread for dipping into the sauce. Serves 4.
Recipe adapted from Williams Sonoma Cook Good Food: Simple Techniques and Foolproof Recipes for Everyday Eating