Appetizing and unctuous in the best possible way — and ready in under 15 minutes.
Ingredients
2 lb. Blue Hill Bay mussels
1 bottle IPA, Summer or Belgian-style beer
1 medium shallot, diced small
1 T Reyes Dijon Mustard
.25 C heavy cream or substitute half-and-half
2 T butter
2 cloves garlic, diced
3 sprigs fresh thyme
1 t coarse sea salt
dash of red pepper flakes
Method
Clean the mussels really well by running them under cold water and pulling off any “beards” stuck between the shell halves.
In a medium saucepan over medium heat, add the butter, garlic, shallots, thyme sprigs and salt, and sauté 1 to 2 minutes until aromatic. Add the mussels, cover and reduce heat to medium low. Allow to simmer for 4 to 6 minutes, until all the mussels (or almost all the mussels) have opened. Remove from heat and discard any mussels that haven’t opened. Add the mustard and cream, to the remaining mussels and stir to combine.
I like to separate the broth to use as a dipping sauce for the mussels and crusty, toasted bread.
Enjoy!
