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Monk's Kettle Mussels
Recipes
Ingredients:
– 4 tablespoons Real California butter, divided
– 1 tablespoon chopped shallot
– 1 clove garlic, sliced
– 1 red Fresno or jalapeño chile, cut into quarters lengthwise (remove seeds for milder heat, if desired)
– 1 pound mussels (about 20), scrubbed and de-bearded
– 1/2 cup beer, such as Belgian Wit
– 1 teaspoon fresh thyme leaves
– Salt and black pepper
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Directions:
Makes 2 servings.
Heat a medium sauté pan to high heat; add 1 tablespoon butter and the shallot, garlic and chile. Sweat for 1 minute and add mussels; toss over high heat for 1-2 minutes. Add beer and simmer until all mussels have opened. Toss with thyme and remaining butter; season with salt and pepper. Discard any mussels that have not opened. Serve in bowls with the liquid poured over.
Nutrition Information Per Serving: 433 calories; 28 g fat; 124 mg cholesterol; 793 mg sodium; 12 g carbohydrate; .3 g fiber; 28 g protein
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.