Description
A heaping bowl of fresh whole mussels steamed in blonde ale broth with roma tomatoes, garlic, oregano and butter. Inspired by a New Hampshire sea coast top notch brewery.
Ingredients
- 2 Tablespoons Olive Oil
- 2 whole Shallots, Minced
- 1 clove Garlic, Minced
- 2 pounds Mussels, Cleaned
- 2 cups Blonde Ale
- 1 whole Large Tomato, Chopped
- 1 teaspoon Dried Oregano
- 1 pinch Salt
- 1 pinch Freshly Ground Pepper
- 3 Tablespoons Unsalted Butter
- 1 Tablespoon Freshly Chopped Basil
Preparation
Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic. When they just begin to brown, add the mussels, ale, tomato, oregano, salt, and pepper.
Sauté the mussels until they begin to open, then add the butter and basil. Continue to cook until all the mussels are opened. Then taste for seasoning and adjust seasoning if needed. Divide mussels and broth between two shallow bowls and serve immediately.
