Steamed Mussels With Wheat Beer and Basil (and Garlicky Aïoli Toasts)
There are very few foods that deliver as much bang for your buck as fresh steamed mussels. They are crazy cheap and when cooked well, one of the most delicious proteins that can be plucked from the sea.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Servings: 2Servings
Author: Emily Clifton - Nerds with Knives
Prevent your screen from going dark
Ingredients
For the Mussels
2lb.musselscleaned and debearded
2tablespoonsolive oil
2shallotsthinly sliced
4clovesgarlicthinly sliced
1cupBelgian-style wheat beer or pale ale
1 1⁄2 tablespoons Dijon mustard
3-4tablespoonslemon juice
2tablespoonsunsalted buttercold
1jalapeñored or green, halved, seeded and thinly sliced (optional)
1⁄2 cup flat leaf parsleyroughly chopped
1⁄2 cup fresh basil leavesroughly chopped
Toasted breadfor serving
For the Garlicky-Lemony Aïoli: (either use our recipe for homemade or use store-bought mayonnaise)
1/2cuphomemade aïoli
(If using store-bought, add ingredients below to 1/2 cup mayonnaise)
1small garlic clovefinely grated
1/4teaspooncoarse kosher saltplus more, to taste
1tablespoonlemon juice
Freshly ground black pepper
Instructions
If using store-bought mayonnaise, stir the mayo, garlic, salt, lemon and pepper together in a small bowl. Set aside.
In a large saucepan or dutch oven, heat the olive oil over medium heat. Add the shallots and garlic, and cook, stirring, until soft and translucent, about 3 minutes. Add the beer and bring to a boil. Stir in the lemon juice and mustard until smooth. Add the mussels, cover the pot and cook, undisturbed, until the mussels open, about 5 minutes.
Uncover and using a slotted spoon, transfer the mussels to a serving bowl. Discard any that won’t open. Add the butter and chili and stir until broth is melted and emulsified. Taste the broth and season with salt and pepper, as desired. Pour the broth over top of mussels. Sprinkle with the parsley and basil, and serve hot with the aïoli and toasted bread on the side.