Steamed Mussels with Beer and Garlic

Ingredients

• 4 lb mussels
• 4 tbsp unsalted butter
• 6 garlic cloves, thinly sliced
• 1 medium shallot, thinly sliced
• 1/2 tsp red pepper flakes
• 12 oz lager beer
• 1/2 cup heavy cream
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 tsp black pepper
• 1 loaf crusty bread, sliced and grilled

Before you cook

• Rinse the mussels under cold water and scrub off any grit.
• Pull the wiry beard from each mussel by tugging it toward the hinge.
• Discard any mussel with a cracked shell or one that stays open when tapped.
• Thinly slice the garlic and shallot and chop the parsley.

Steps

1. Melt the butter in a large wide pot over medium heat.
2. Cook the garlic, shallot, and red pepper flakes for 3 minutes, until soft and fragrant but not browned.
3. Pour in the beer and bring it to a boil over high heat.
4. Add the mussels, cover the pot, and steam for 5 minutes.
5. Shake the pot once, holding the lid down, to redistribute the mussels.
6. Uncover and check that nearly all the shells have opened, giving stubborn ones another 2 minutes.
7. Lift the opened mussels into wide bowls with a slotted spoon and discard any that stayed shut.
8. Stir the cream, lemon juice, and black pepper into the pot broth and boil it hard for 2 minutes.
9. Pour the broth over the mussels, leaving any grit in the bottom of the pot.
10. Shower the bowls with parsley and serve with grilled bread.