A pale ale, such as Sierra Nevada, is ideal for this juicy entrée because it's fruity and just a little bitter.
Combine first 6 ingredients in a large stockpot; cover and bring to a boil. Add mussels; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells.
Divide the mussels and broth evenly among 2 shallow bowls, and serve with bread.
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