Serves 2 as an appetizer or 1 as a light meal
Ingredients
- 1 lb mussels, washed & beards pulled
- 6-8 oz Irish beer (or favorite full-bodied beer)
- 1 tsp garlic, chopped
- ¼ cup leeks, sliced thin on the bias
- ½ cup canned plum cherry tomatoes w/ ¼ cup of can juice (can use fresh tomatoes and add some juice)
- 1 tsp each fresh herbs - parsley, chives, chopped
- 1 tsp fresh basil, chiffonade (thin long strips)
- 1 stick butter
- 2 tsp crushed red pepper
- wedges of crusty bread
How-to
-
Heat a saute pan
-
Add mussels, leeks and beer
-
Cover immediately until mussels begin to open slightly, about 30 seconds
-
Add all other ingredients except butter
-
Toss and continue to cook until mussels are almost all open, about 3 minutes
-
Add butter and toss so sauce becomes smooth and velvety. If too thick, add more beer; if too thin, add more butter. Mussels should be completely open at this point
-
Garnish with wedges of crusty bread
Sunset Grill & Tap
130 Brighton Avenue
Allston, MA 02134
617-254-1331
Print Recipe
