Ale-Steamed Mussels with French Bread

Name: Ale-Steamed Mussels with French Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters ale or beer; 1 Tbsp bottled minced garlic; 2 inches thick) slices diagonally cut French bread baguette; 118 milliliters bottled clam juice; 79 milliliters chopped fresh parsley; 2 Tbsps fresh lemon juice; 907 grams mussels, scrubbed and debearded (about 40 mussels); 237 milliliters chopped tomato

Ale-Steamed Mussels with French Bread requires approximately 45 minutes from start to finish. One portion of this dish contains about 30g of protein, 6g of fat, and a total of 291 calories. For $3.01 per serving, you get a hor d'oeuvre that serves 2. 1 person found this recipe to be delicious and satisfying. If you have parsley, mussels, diagonally bread baguette, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing This recipe is typical of Mediterranean cuisine. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Combine first 6 ingredients in a large stockpot; cover and bring to a boil.

Equipment you will use

Pot

Add mussels; cover and cook 4 minutes or until shells open.

Ingredients you will need

Mussels

Pasta Shells

Remove from heat; discard any unopened shells.

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Pasta Shells

Divide the mussels and broth evenly among 2 shallow bowls, and serve with bread.

Ingredients you will need

Mussels

Bread

Broth

Equipment you will use

Bowl

Equipment

Pot

Bowl

Ingredients

Servings:

237milliliters

ale or beer 1Tbsp

bottled minced garlic 2inches

thick) slices diagonally cut French bread baguette 118milliliters

bottled clam juice 79milliliters

chopped fresh parsley 2Tbsps

fresh lemon juice 907grams

mussels, scrubbed and debearded (about 40 mussels)237milliliters

chopped tomato

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.