BELGIAN MUSSELS

Belgian Mussels image

Provided by Amanda Hesser

Categories dinner, easy, quick, weekday, main course

Time 25m

Yield 8 servings

Number Of Ingredients 11

Ingredients

8 pounds mussels, scrubbed and debearded
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1/2 tablespoon chopped fresh rosemary
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped Italian parsley
3/4 cup Chimay or other Belgian ale
1/4 cup vegetable stock or canned vegetable broth
1 1/2 tablespoons unsalted butter
Salt, to taste
Freshly ground black pepper, to taste

Steps:

In a large (10-quart or larger) stock pot, combine mussels, shallots, garlic, rosemary, thyme, parsley, beer and vegetable stock. Cover, and place over medium-high heat. Bring to a boil, and steam until mussels open, about 5 minutes.
Remove mussels to serving plates or a large serving bowl. Add butter to pot, and stir. Season to taste with salt and pepper. Pour sauce over mussels and serve immediately.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 3 grams, Sodium 1301 milligrams, Sugar 0 grams, TransFat 0 grams

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