Mussels cooked in ale with garlic and eschalot recipe

 
Mussels cooked in ale with garlic and eschalot recipe
    Ingredients

    1 tablespoon olive oil
    20g unsalted butter, plus extra to serve
    3 eschalots
    5 garlic cloves, crushed
    2 x 500ml bottles light ale
    Handful of flat-leaf parsley, finely chopped, plus extra to serve
    1kg pot-ready mussels
    Seeded Irish brown bread, to serve


Mussels cooked in ale with garlic and eschalot recipe
    Method

    Step 1

    Warm olive oil in a large saucepan over low heat. Add butter, eschalots, garlic and a pinch of sea salt flakes, then cook, stirring often, for 5 minutes until onion is soft. Increase heat to medium, add beer and parsley and simmer for 5-6 minutes to infuse flavours and cook off some of the beer. Add the mussels and continue to cook for 7 minutes, or until mussels have opened, discarding the ones that stay closed.
    Step 2

    Place mussels in a large serving bowl, season generously with freshly ground black pepper, scatter with a small handful finely chopped parsley and serve hot with buttered seeded Irish brown bread.

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3/10/2016 05:34:00 PM