Mussels steamed in beer

[ClockworkOrange]

I like to use Hoegaarden, but use whatever Belgian White style you have on hand. Serve in a big bowl with plenty of warm, crusty bread to mop up the sauce.

Bring 2 cups beer, 1/2 cup diced onion, 5 cloves minced garlic, and 2-3 sprigs fresh thyme to a simmer in a large pot. Simmer about 3 min. Turn heat to high and add 4 lbs scrubbed and debearded mussels. Cover and cook, stirring twice, for 5-8 mins. depending on size of mussels and pot. Transfer mussels to a large bowl with a slotted spoon (throw away any that didn't open) add 1/2 stick butter to pan juices and swirl to combine and make a sauce. Stir in 1/2 cup chopped fresh parsley and pour over the mussels. Serve and Enjoy!
-Cheers/Salute!

[Beer Monkey]

theres a restaurant in DC that does these, Ceiba, they use Does Equis. it's also got a spicey sausage in it, absolutly delicious...

[chazwicke]

I like the anchovie sauce that Bertha's uses. It is the best of their sauce options.

[studentofbeer]

i've always heard of moules frites, and it being done with lambic. of course that's pricey. i love mussels and beer.

[chazwicke]

My wife had mussels on her pizza the other day. Was very good.

[corkybstewart]

At my inlaws in France moule frites is a staple, but they steam theirs with white wine. When the mussels are in season, it's not unusual for 15 or 20 family members to get together and steam 20 kilos of mussels and fry untold quantities of fries. It can't be beat in the summer time.