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.
- 236.59 ml unsalted butter
- 12 garlic cloves, minced
- 4.92 ml fresh ground black pepper
- 29.58 ml minced shallots (or sweet onion)
- 2.46 ml dried tarragon or 7.39 ml fresh tarragon
- 2.46 ml dried thyme or 7.39 ml fresh thyme
- 118.29 ml chopped fresh parsley
- 118.29 ml chopped fresh chives
- 340.19 g bottlenorthwest amber ale
- 907.18 g 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.