After writing and testing over 250 recipes for this site, how is it possible this is the first time I’ve posted a mussel dish? Steamed mussels are so incredibly easy to prepare, cook them just once and you’ll be testing your own steaming liquids and flavour additions on a regular basis. This combination was created in collaboration with my friend and neighbour, Colin, who also happens to be our local representative from 49th Parallel Group. Of course, he supplied the milk stout and brought extra for drinking.
Time: 20 minutes
Serves: 2
Ingredients:
1 tablespoon extra-virgin olive oil
2 cloves garlic – finely chopped or grated
1 small bulb fennel – thinly sliced
½ teaspoon kosher salt
¼ teaspoon fresh-ground black pepper
2 pounds live mussels – rinsed in cold water and drained
½ cup milk stout
½ cup heavy (whipping) cream
2 tablespoons flat-leaf parsley – finely chopped
Preparation:
Place a large pot on high heat and add the olive oil.
Add the garlic, fennel, salt and pepper. Cook for four minutes, stirring occasionally.
Add the mussels and beer. Cover the pot and cook for five minutes.
Stir in the cream and bring to a boil for two minutes. Remove from heat.
Add the parsley, tossing or stirring the mussels to distribute.
Discard any unopened mussels and serve immediately.