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Ale-Steamed Mussels with French Bread

Yield 2 servings (serving size: about 20 mussels, about 1 cup broth, and 2 bread slices)
A pale ale, such as Sierra Nevada, is ideal for this juicy entrée because it's fruity and just a little bitter.

Ingredients

  • 1 cup chopped tomato
  • 1 cup ale or beer
  • 1/2 cup bottled clam juice
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon bottled minced garlic
  • 2 pounds mussels, scrubbed and debearded (about 40 mussels)
  • 4 (1/2-inch-thick) slices diagonally cut French bread baguette

Nutrition Information

  • calories 434
  • caloriesfromfat 19 %
  • fat 9.1 g
  • satfat 1.7 g
  • monofat 2.2 g
  • polyfat 3.1 g
  • protein 35.2 g
  • carbohydrate 43.8 g
  • fiber 3.2 g
  • cholesterol 73 mg
  • iron 10.4 mg
  • sodium 780 mg
  • calcium 80 mg

How to Make It

  1. 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.

  2. Divide the mussels and broth evenly among 2 shallow bowls, and serve with bread.