Ale-Steamed Mussels with French Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A pale ale, such as Sierra Nevada, is ideal for this juicy entrée because it's fruity and just a little bitter. Ingredients:
1 cup chopped tomato |
1 cup ale or beer |
1/2 cup bottled clam juice |
1/3 cup chopped fresh parsley |
2 tablespoons fresh lemon juice |
1 tablespoon bottled minced garlic |
2 pounds mussels, scrubbed and debearded (about 40 mussels) |
4 (1/2-inch-thick) slices diagonally cut french bread baguette |
Directions:
1. Combine first 6 ingredients in a large stockpot; cover and bring to a boil. Add mussels; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells.
2. Divide the mussels and broth evenly among 2 shallow bowls, and serve with bread.
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