Mussels Diablo

Serves 2 as an appetizer or 1 as a light meal


  • 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


  1. Heat a saute pan
  2. Add mussels, leeks and beer
  3. Cover immediately until mussels begin to open slightly, about 30 seconds
  4. Add all other ingredients except butter
  5. Toss and continue to cook until mussels are almost all open, about 3 minutes
  6. 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
  7. Garnish with wedges of crusty bread