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Ale-Steamed Mussels With Garlic and Mustard

5.0(795)

Looking for a sustainable, affordable seafood option back in a 2009 column, Melissa Clark landed on mussels. Here, she pairs them with a good ale, Dijon mustard, garlic, shallots and thyme for a quick weeknight dinner that’s ready in 15 minutes. Just don’t forget the baguette. You’ll want it for soaking up all those juices.

by Melissa Clark

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Dinner, Quick, Main Course

Servings

2 servings

Total time

15 min

Calories / serving

753 kcal

Ingredients (12)

serves

2 pounds mussels in shellsmussel
1 tablespoon olive oilolive-oil
4 full sprigs of thymethyme
3 garlic cloves, mincedgarlic
2 large shallots, choppedshallot
Kosher saltsalt
freshly ground black pepperpepper
3/4 cup good ale
1 to 3 tablespoons butter, to tastebutter
1 tablespoon chopped fresh tarragon or parsleyparsley
1 teaspoon Dijon mustarddijon-mustard
Crusty bread, for servingbread

Instructions (3 steps)

01Rinse 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.
02In 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.

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Rich recipe — supports nutrition-aware planning.