mussles, beer, and bread
Soak mussels in saltwater with cornmeal to purge sand, then steam with garlic, herbs, and wine for a delicious Tarbell's-inspired meal. Serve with bread to soak up the juices.
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 lespetitesgourmettes.com.
Cooking tools:
- Stove
- Refrigerator
- Mixing bowl
- Pot
- Colander
- Kitchen shears
- Chef's knife
- Cutting board
- Bread knife
- Peeler
- Measuring cup
- Measuring spoon
- Pan
- Spoon
- Serving bowl
Ingredients
- 4 pounds live mussels
- 1/2 cup cornmeal
- 1/4 cup olive oil, divided
- 1/4 cup peeled and julienned carrot
- 1/4 cup diced red or green bell pepper
- 1/2 cup thinly sliced green onions
- 1 medium shallot, peeled and diced
- 2 garlic cloves, peeled and minced
- 1/4 cup mixed fresh minced herbs; such as oregano, thyme, rosemary
- 1/4 cup lemon juice
- 1/2 cup white wine
- 1/4 cup (1 stick) unsalted butter, cut into cubes
- 12-ounce bottle dark beer
- Salt
- freshly ground black pepper
- 1 loaf hot fresh Italian or French bread, sliced
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