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 shallot mixture into serving bowls; sprinkle with parsley and serve with crostini for dipping, if desired.
- 15 g Fat
- 5 g Saturated Fat
- 71 mg Cholesterol
- 953 mg Sodium
- 22 g Carbohydrates
- 2 g Fiber
- 25 g Protein
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Nutritional Information
- 15 g Fat
- 5 g Saturated Fat
- 71 mg Cholesterol
- 953 mg Sodium
- 22 g Carbohydrates
- 2 g Fiber
- 25 g Protein
Directions
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 shallot mixture into serving bowls; sprinkle with parsley and serve with crostini for dipping, if desired.