Pacific Northwest Microwbrew Steamers With Bread

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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) bottle  northwest amber ale
• 2  lbs  fresh mussels (debearded)

Directions

1. In a large non-reactive pot with lid, melt butter.
2. Add garlic, pepper, shallots, tarragon, thyme, parsley, chives and beer.
3. Heat just to a simmer and stir in mussels or clams.
4. Cover and steam 4-7 minutes till shells have opened.
5. Discard any that have not opened.
6. Put clams in individual bowls and ladle broth over.
7. Serve with crusty bread for sopping.