For a fun, easy twist on the French classic moules marinières, F&W's Nick Fauchald cooks mussels with lager, thyme and shallot in a skillet on the grill. The coals season the sauce with a delicate smokiness. The recipe works on the stovetop, too.
Amazing Seafood Recipes
One 12-ounce bottle lager
1 medium shallot, thinly sliced
1 tablespoon thyme leaves
1 bay leaf
Pinch of crushed red pepper
2 pounds mussels, scrubbed and debearded
2 tablespoons unsalted butter
1/2 cup chopped parsley
Salt and freshly ground pepper
Crusty bread, for serving
How to Make It
Light a grill. In a large skillet fitted with a lid, combine the lager with the shallot, thyme, bay leaf and crushed red pepper. Transfer the skillet to the grill and bring the lager to a boil over high heat.
Add the mussels to the skillet, cover the skillet and cook for 5 minutes, shaking the skillet a few times, until all of the mussels have opened; discard any that do not open. Stir in the butter and parsley and season with salt and pepper. Transfer the mussels and their broth to bowls and serve with the crusty bread.
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