Beer-Steamed Mussels with Peppers & Shallots
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Beer-Steamed Mussels with Peppers & Shallots

Prep: 25 minutes
Cook: 10 minutes • Serves: 4

4 pounds mussels, scrubbed and rinsed, beards removed
1-1/2 tablespoons olive oil
4 shallots, sliced
2 sprigs fresh thyme
2 cups thinly sliced red and/or yellow bell peppers
4 garlic cloves, minced
2 bottles (11.2 ounces each) Belgian-style pilsner or lager beer
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons chopped fresh parsley
Crostini for serving (optional)

1. Lightly press any opened mussels; discard any that don’t close in a few minutes or any with cracked shells.

2. In large saucepot, heat oil over medium heat. Add shallots, thyme and bell peppers; cook 3 minutes, stirring occasionally. Add garlic; cook 1 minute. Increase heat to high; add beer and heat to a simmer. Add mussels; cover and cook 3 minutes or until mussels open; discard any unopened mussels. Stir in lemon juice, butter, salt and black pepper.

3. Ladle mussel mixture into serving bowls; sprinkle with parsley and serve with crostini for dipping, if desired.

Approximate nutritional values per serving:
374 Calories, 15g Fat (5g Saturated), 71mg Cholesterol,
953mg Sodium, 22g Carbohydrates, 2g Fiber, 25g Protein