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Mussels cooked in ale with garlic and eschalot

Name: Mussels cooked in ale with garlic and eschalot
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3
Ingredients: 1 tablespoon olive oil; 20g unsalted butter, plus extra to serve; 3 eschalots; 5 garlic cloves, crushed; 2 x 500ml bottles light ale; Handful of flat-leaf parsley, finely chopped, plus extra to serve; 1kg pot-ready mussels; Seeded Irish brown bread, to serve

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05m

20m

Mussels cooked in ale with garlic and eschalot

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

There's nothing like a pot of mussels scooped up with tasty homemade bread.

1 tablespoon olive oil
20g unsalted butter, plus extra to serve
3 eschalots
5 garlic cloves, crushed
2 x 500ml bottles light ale
Handful of flat-leaf parsley, finely chopped, plus extra to serve
1kg pot-ready mussels
Seeded Irish brown bread, to serve

Method

1.

Warm olive oil in a large saucepan over low heat. Add butter, eschalots, garlic and a pinch of sea salt flakes, then cook, stirring often, for 5 minutes until onion is soft. Increase heat to medium, add beer and parsley and simmer for 5-6 minutes to infuse flavours and cook off some of the beer. Add the mussels and continue to cook for 7 minutes, or until mussels have opened, discarding the ones that stay closed.
2.

Place mussels in a large serving bowl, season generously with freshly ground black pepper, scatter with a small handful finely chopped parsley and serve hot with buttered seeded Irish brown bread.