Best 2 Mussels Steamed In Ale With Garlic And Mustard Recipes

Indulge in the delightful flavors of mussels steamed in ale, a classic dish that combines the essence of the sea with the rich notes of beer. This culinary masterpiece is a symphony of textures and tastes, where tender mussels dance harmoniously with the aromatic broth infused with garlic, mustard, and a hint of sweetness from honey. Savor the succulent mussels, perfectly cooked and brimming with briny goodness, as you relish the savory and slightly tangy sauce that envelops them. This recipe provides a step-by-step guide to creating this delectable dish, ensuring a perfect balance of flavors and textures. Additionally, explore variations of this classic recipe, such as mussels steamed in white wine or cider, each offering a unique twist on this timeless dish. Whether you're a seasoned chef or a home cook looking to impress, this article has everything you need to create an unforgettable mussels steamed in ale experience.

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STEAMED MUSSELS WITH GARLIC AND PARSLEY

Steamed Mussels With Garlic and Parsley image

This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.

Provided by David Tanis

Categories easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil, plus more for toasts
2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
Pinch of crushed red pepper
4 pounds mussels, cleaned
1/4 cup white wine or water
1 baguette, split lengthwise, then cut crosswise in half
1 cup roughly chopped parsley

Steps:

Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams

MUSSELS STEAMED IN ALE WITH GARLIC AND MUSTARD

MUSSELS STEAMED IN ALE WITH GARLIC AND MUSTARD image

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 pounds mussels in shells
1 tablespoon olive oil
4 full sprigs of thyme
3 garlic cloves, minced
2 large shallots, chopped
Kosher salt and freshly ground black pepper
3/4 cup good ale
1 to 3 tablespoons butter, to taste
1 tablespoon chopped fresh tarragon or parsley
1 teaspoon Dijon mustard

Steps:

1. Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush. 2. In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened. 3. Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with bread for sopping up juices.

Tips:

Choose fresh mussels. Look for mussels that are tightly closed and have no cracks or damage to their shells.
Clean the mussels thoroughly. Use a stiff brush to scrub away any dirt or debris from the shells. Remove the beards by pulling them out with your fingers.
Use a good quality ale. The flavor of the ale will be imparted to the mussels, so choose one that you enjoy drinking.
Don't overcrowd the pot. The mussels need to be able to steam evenly, so don't overcrowd the pot. If you have to, cook the mussels in batches.
Cook the mussels until they are just done. Overcooked mussels are tough and chewy. Cook them just until they open, about 5-7 minutes.
Serve the mussels immediately. Mussels are best served hot, so serve them immediately after they are cooked.

Conclusion:

Steamed mussels in ale with garlic and mustard is a quick, easy, and delicious seafood dish. This dish is perfect for a weeknight meal or a casual party. The mussels are cooked in a flavorful broth made with ale, garlic, and mustard. The result is a tender and juicy mussel that is sure to please everyone at the table.