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  • 20minutes
  • 662calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B9, C, D, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup unsalted butter

  2. 12 garlic cloves , minced

  3. 1 teaspoon fresh ground black pepper

  4. 2 tablespoons minced shallots (or sweet onion)

  5. 1/2 teaspoon dried tarragon or 1 1/2 teaspoons fresh tarragon

  6. 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme

  7. 1/2 cup chopped fresh parsley

  8. 1/2 cup chopped fresh chives

  9. 1 (12 ounce) bottle northwest amber ale

  10. 2 lbs fresh mussels (debearded)

Instructions Jump to Ingredients ↑

  1. In a large non-reactive pot with lid, melt butter.

  2. Add garlic, pepper, shallots, tarragon, thyme, parsley, chives and beer.

  3. Heat just to a simmer and stir in mussels or clams.

  4. Cover and steam 4-7 minutes till shells have opened.

  5. Discard any that have not opened.

  6. Put clams in individual bowls and ladle broth over.

  7. Serve with crusty bread for sopping.

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