My new favorite mussel recipe. The mustard adds a nice tang.
Saute 3 minutes:
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 large shallot diced
- 1/4 tsp. dried thyme
- Dash of salt and pepper
Add 3/4 cup ale and bring broth to simmer
Add 2 lbs cleaned mussels
Cover and simmer 7 to 10 minutes, until mussels open. Stirring a couple times.
Remove mussels to serving bowl. To broth whisk in 1 to 3 tbsp butter, 1 tsp dijon mustard and 1 tbsp chopped parsley. Pour over mussels. Serve with crusty bread.