Drunken Pale Ale Mussels
Adding an American pale ale to this recipe for mussels adds a delightful bitterness and brings out the flavor of the shellfish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.craftbeer.com.
Cooking tools:
- Saucepan
- Stove
- Whisk
- Spoon
- Serving bowl
Ingredients
- 4 lbs mussels, cleaned
- 2 Tbsp olive oil
- 1/4 cup leeks, chopped diced
- 1/4 cup celery, diced
- 1/4 cup shallots, chopped
- 2 Tbsp Italian flat parsley, chopped
- 1 Tbsp Dijon mustard
- 2 Tbsp of unsalted butter
- salt and pepper to taste
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