Mussels Cooked In Ale With Garlic And Eschalot

Theres nothing like a pot of mussels scooped up with tasty homemade bread.

The ingredient of Mussels Cooked In Ale With Garlic And Eschalot

• 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

The Instruction of mussels cooked in ale with garlic and eschalot

• 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
• 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

Nutritions of Mussels Cooked In Ale With Garlic And Eschalot

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