Dive into a sea of flavor with this Beer Broth and Mussels recipe! In just 30 minutes, you’ll have a dish that’s as fun to eat as it is to make. Start by heating a bottle of English-style Pale Ale with some garlic and parsley finishing butter until it boils. Toss in 2 lbs of mussels and cook until they open up and say “Ahh.” Transfer the mussels to a platter, discard any stubborn ones, and reduce the liquid by a third. Stir in the remaining butter until it melts like the Wicked Witch, then pour this magical broth over the mussels. Garnish with parsley and serve with crusty bread for dipping.
Ingredients
- 1 bottle English-style Pale Ale
- Garlic & Parsley Finishing Butter divided
- 2 lbs Mussels rinsed
- 1 cup chopped fresh Italian parsley leaves
- Salt to taste
Instructions
- VIEW STEP BY STEP
- Heat beer and half of the finishing butter in the braising pan on HIGH; bring to a boil.
- Add mussels; cook, covered, until mussels open and say “Ahh.”.
- Transfer mussels to serving platter with a slotted spoon. (Throw out any that don’t open as they are bad hombrés.).
- Return the liquid to a boil. Cook, 3-5 min, until liquid is reduced by one-third.
- Add remaining butter to the liquid; stir until the butter melts like the Wicked Witch.
- Pour over mussels.
- Garnish with parsley.
- Get yourself some crusty bread to tear and dip…
- EAT IT!
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