Creamy Beer Steamed Mussels
Creamy beer steamed mussels served with crostini’s to soak up the delicious creamy ale mussel and root vegetable stock. A quick and easy romantic dinner for 2.
Author: Tasteslovely/Photo credit to tasteslovely.com
Ingredients
- Crostini’s
- 1 loaf crusty bread, sliced ½″
- olive oil spray
- Creamy Beer Steamed Mussels
- 3 tablespoons butter
- 2 medium carrots, peeled and chopped, about 1 cup
- 4 medium celery stalks, chopped, about 1 cup
- 4 shallots, chopped, about 1 cup
- 1 fennel bulb, cored and chopped, about 1 cup (save the fennel fronds for garnish!)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves of garlic, grated or finely minced
- 12-ounce bottle medium bodied ale
- 1.5 pounds mussels, scrubbed and de-bearded
- ¼ cup heavy cream
- 2 tablespoons flat leaf parsley, chopped
- 1 tablespoon fennel fronds from the fennel bulb, chopped
Instructions
- Crostini’s
- Heat oven to Hi Broil with oven rack in the upper ⅓rd.
- Lay the crostini’s in an even layer, and spray evenly with olive oil.
- Broil for 90 seconds (or until golden brown), flip the crostini’s, spray with olive oil spray again, and broil another 90 seconds (or until golden brown). You want the crostini’s toasty on the outside, but still soft and tender on the inside.
- Creamy Beer Steamed Mussels
- Heat a dutch oven (or large pot with a lid) over medium high heat. Melt the butter, then add the carrots, celery, fennel bulb, salt and pepper. Cook 5-7 minutes until the vegetables are soft. Add the garlic and cook 30 seconds until fragrant.
- Add the beer to the vegetables, keep the heat at medium high heat, and bring to a boil. Add the mussels, cover the pot with the lid, and cook 3-5 minutes until the mussels open. Discard any mussels that do not open.
- Turn off the heat. Add the heavy cream, stir to combine. Taste for salt and pepper and season if necessary.
- Serve warm with crostini’s. Garnish with parsley and fennel fronds.
