This is an easy and tasty recipe featuring our favorite ingredient… beer!
We chose Shipyard Export Ale for this steamed mussel recipe for its balanced, full-bodied structure and a hint of sweetness that complements the mussels beautifully.
2 lbs Mussels
1 tbsp Extra Virgin olive oil
2 tbsp butter
1 large shallot, minced
4 cloves garlic, smashed
1 cup Shipyard Export Ale
1/3 cup chicken stock
A bunch of basil
In a large sauté pan over medium heat, add the olive oil, shallot, and garlic. Sauté until tender and onions are translucent.
FOR THE MUSSELS:
Clean the mussels well in cold water. Discard any mussels that do not close when tapped.
Take a swig of your beer (in this case, Export) and add the remainder to the pan with the chicken stock.
Add the mussels to the pan. Cover and reduce the heat to medium.
Simmer approximately 5-7 minutes until the mussels begin to pop open. Turn the heat off and add the butter, basil, and squeeze of lemon.
Serve with crusty bread and a Shipyard Export Ale.
Find a printer-friendly version of this recipe here.