Recipe by Chef PotPie
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.
Top Review by HeidiSue
The best steamers ever! I did make some changes. We were planning on making them with wine before I searched for the recipe to use, so I used wine and broth for the beer. I halved the recipe, so used 1/4 cup of white wine and 1/4 cup of broth. I didn't have fresh herbs, so used 1/2 tsp of herb de province for the tarragon and thyme (I'm not a huge fan of tarragon anyway). I added 1 tsp of dried parsley too. Didn't have chives, so just omitted. Even with all the changes we thought these were incredible with fresh french bread to dip... yum! Thanks for posting!!!!
- 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)
Directions See How It's Made
- 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.