This has amazed our guests for years, but is so easy it leaves me time to enjoy their company! And sometimes hubby and I just have it together with a very oaky Chardonnay. The use of unsalted butter is imperative for this recipe, else it is way too salty! This serves 4 for a pretty filling appetizer or 2 for a meal with a salad. You can use clams instead of mussels if you wish. There will be plenty of broth to soak up with a nice crusty bread.
- 1 cup unsalted butter
- 12 garlic cloves, minced
- 1 teaspoon fresh ground black pepper
- 2 tablespoons minced shallots (or sweet onion)
- 1⁄2 teaspoon dried tarragon or 1 1⁄2 teaspoons fresh tarragon
- 1⁄2 teaspoon dried thyme or 1 1⁄2 teaspoons fresh thyme
- 1⁄2 cup chopped fresh parsley
- 1⁄2 cup chopped fresh chives
- 1 (12 ounce) bottlenorthwest amber ale
- 2 lbs fresh mussels (debearded)
- In a large non-reactive pot with lid, melt butter.
- Add garlic, pepper, shallots, tarragon, thyme, parsley, chives and beer.
- Heat just to a simmer and stir in mussels or clams.
- Cover and steam 4-7 minutes till shells have opened.
- Discard any that have not opened.
- Put clams in individual bowls and ladle broth over.
- Serve with crusty bread for sopping.