plate June 2, 2013
Featured Ingredient:


Stuarts Seafood

serves: 2 people
prep: 5 minutes
cook: 10 minutes

  • 2 pounds mussles
  • 8 oz beer
  • 2 stalks young garlic (thinly sliced)
  • 1/2 cup butter
  • 3-4 sprigs of terragon
  • 2 shallots
  • a pinch of red pepper flakes
  • salt and pepper to taste
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Mussels are such an easy thing to cook and yet I seldom serve them. I’m vowing to change that this summer. They are pretty and light and yet strangely decadent at the same time. They are great with a glass of wine and can be whipped up in a matter of minutes. In fact, I think I will make myself some for dinner tonight because why not?

They are pretty and light and yet strangely decadent at the same time.

To begin rinse the mussels in cold water and discard any that do not close after a couple minutes.  You may also need to remove the beard of the mussel which is a little hairy thing coming off the side.  Simply pull it off.  In a large pot saute the young garlic rounds and shallot in butter for 4-5 minutes.  Be generous with the butter as it adds richness to the sauce.  Add the red pepper flakes and beer and bring to a boil.  Add the mussels and steam for 6-7 minutes or until most of the mussels have opened.  Toss in tarragon and give the whole thing a quick stir so that the mussels are coated in the cooking liquid and garlic.  Be sure to throw away any mussels that didn’t open.  Serve with a glass of wine and crusty bread.


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