Pacific Northwest Microwbrew Steamers With Bread |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This has amazed our guests for years, but is so easy it leaves me time to enjoy their company! And sometimes hubby and I just have it together with a very oaky Chardonnay. The use of unsalted butter is imperative for this recipe, else it is way too salty! This serves 4 for a pretty filling appetizer or 2 for a meal with a salad. You can use clams instead of mussels if you wish. There will be plenty of broth to soak up with a nice crusty bread. Ingredients:
1 cup unsalted butter |
12 garlic cloves, minced |
1 teaspoon fresh ground black pepper |
2 tablespoons minced shallots (or sweet onion) |
1/2 teaspoon dried tarragon or 1 1/2 teaspoons fresh tarragon |
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme |
1/2 cup chopped fresh parsley |
1/2 cup chopped fresh chives |
1 (12 ounce) bottle northwest amber ale |
2 lbs fresh mussels (debearded) |
Directions:
1. In a large non-reactive pot with lid, melt butter.
2. Add garlic, pepper, shallots, tarragon, thyme, parsley, chives and beer.
3. Heat just to a simmer and stir in mussels or clams.
4. Cover and steam 4-7 minutes till shells have opened.
5. Discard any that have not opened.
6. Put clams in individual bowls and ladle broth over.
7. Serve with crusty bread for sopping.
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