SAUTEED MUSSELS WITH BEER AND LEMONGRASS

Sauteed Mussels with Beer and Lemongrass image

Provided by Emeril Lagasse

Time 20m

Yield 1 serving

Number Of Ingredients 14

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1 tablespoon olive oil
12 mussels, cleaned
1/4 cup minced red bell pepper
1 teaspoon minced garlic
1 teaspoon chopped lemongrass
1 teaspoon minced shallots
1/2 cup IPA beer
1/2 cup heavy cream
1/4 cup fresh English peas
1/4 cup finely chopped basil
1 teaspoon lemon juice
1 teaspoon crab base
1/2 teaspoon hot sauce, such as Tabasco
Crusty French bread, for serving, optional

Steps:

Put the olive oil in a medium skillet over high heat. Once the oil is hot add the mussels and cook for 1 minute.
Reduce the heat to medium and add the bell pepper, garlic, lemongrass and shallots. Stir for 1 minute and then add the beer, cream, peas, basil, lemon juice, crab base and hot sauce. Continue to stir until the mussels are completely open, then let simmer until the sauce is reduced by a quarter, 3 to 4 minutes. Serve with crusty French bread, if desired.