Amber Ale Steamed Mussels with Fresh Herbs and Garlic

Steaming mussels cooked in amber ale with fresh herbs make a simple, elegant dish. The beer adds depth to the broth while the herbs keep the flavor bright. It’s ideal for sharing and best enjoyed with crusty bread to sop up the delicious liquid.

Ingredients

• 2 lbs (900 g) mussels, cleaned and debearded
• 1 bottle amber ale
• 1/2 cup (120 ml) mixed chopped herbs (parsley, tarragon, dill, chives)
• 1 shallot, finely chopped
• Pinch of salt

Instructions

1. Rinse the mussels under cold water and remove any beards. Tap any open mussel—discard it if it does not close.
2. In a large pot, bring the amber ale to a boil over high heat.
3. Add the finely chopped shallot, half of the chopped herbs, and a pinch of salt to the boiling ale.
4. Add the mussels, cover the pot, and reduce the heat to medium.
5. Shake the covered pot gently to distribute heat and steam for about 5 minutes, until the mussels open.
6. Discard any mussels that remain closed after cooking. Sprinkle the remaining herbs over the mussels.
7. Serve immediately with the broth and crusty bread, preferably outdoors with a cold beer.

• Cook mussels in a well-ventilated area or outdoors if possible.
• Choose a good-quality amber ale for a richer broth; avoid overly hoppy or very bitter beers.
• Serve with crusty bread to soak up the flavorful broth.
• Never eat mussels that remain closed after cooking.