Description
A quick 20-minute dish that can serve as quick appetizer or light meal.
Ingredients
- 2 Tablespoons Olive Oil
- 2 Tablespoons Unsalted Butter, Divided
- ½ cups Diced Shallots
- ½ cups Diced Leeks, Washed And Thoroughly Dried
- 1 Tablespoon Minced Garlic
- 5 sprigs Fresh Thyme
- ½ teaspoons Red Pepper Flakes
- 6 ounces, fluid Belgian Wheat Beer
- ¼ cups Fresh Tarragon Leaves, Chopped
- 2 pounds Black Mussels, Scrubbed And Debearded
- Kosher Salt And Black Pepper To Taste
- ¼ cups Chopped Fresh Parsley
- 2 whole Lemon Wedges
Preparation
Heat a medium-sized pot over medium heat. Add olive oil and 1 tablespoon butter. Once oil is heated and butter is melted, add shallots, leeks, garlic, thyme, and red pepper. Stir and cook for 3–5 minutes until aromatics are softened but not browned.
Add beer and tarragon. Once liquid comes to a boil, add mussels. Cover pot with a lid and cook for 5–7 minutes or until mussels have opened.
Leaving the liquid in the pot, transfer mussels with a slotted spoon to a large serving dish. Remove and discard any mussels that have not opened.
Turn heat to high and whisk in remaining butter to finish the sauce. Season with salt and pepper before pouring over the mussels. Garnish with chopped parsley and serve with toasted baguette or frites along with lemon wedges.
