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Recipe

Beer-Steamed Mussels

By Sam Hayward From Moveable Feast Season 2, Ep.6
Scott Phillips

Servings: 6 as a main dish or 10 as a first course

When creating this butter sauce, Chef Hayward stressed the importance of restraint when cooking with mussels: “Keep it simple to let them sing.” He used sheep’s sorrel as part of the herb blend, which has a lemon-like acidity.

Ingredients

  • 6 lbs. mussels, scrubbed clean and debearded
  • 12 oz. bottle of wheat beer
  • 3 Tbs. apple cider vinegar
  • Sea salt and freshly ground black pepper
  • 1-1/2 oz. (3 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup coarsely chopped mixed herbs such as rosemary, chives, savory, thyme, sorrel, and/or parsley, plus additional for garnish
  • 1 French baguette, cut into 1/2-inch thick slices and toasted

Nutritional Information

      Calories (kcal) : 370
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 85
      Sodium (mg): 1280
      Carbohydrates (g): 30
      Fiber (g): 1
      Protein (g): 36

Preparation

  • In a 10 quart stockpot with a tight-fitting lid, bring the beer to a boil. Add the mussels, cover, and cook, tossing occasionally, until the mussels have completely opened, about 8 to 12 minutes. Discard any unopened shells. Transfer the mussels to a very large wide bowl and cover with foil.

  • Strain the cooking liquid through a fine-mesh strainer lined with a damp paper towel into a 3-quart saucepan. Add the vinegar and salt and pepper to taste and bring to a boil. Let the sauce cook to meld the flavors and reduce slightly, about 3 minutes.
  • Remove from the heat and whisk in the butter, a few cubes at a time, until all the butter has been added and the sauce is emulsified. Stir in the herbs and season to taste with salt and pepper.
  • Spoon the sauce over the mussels and garnish with more herbs. Serve with the bread to sop up the sauce.

Tip

Recipe adapted from Moveable Feast with Fine Cooking.

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