Ale-Steamed Mussels with French Bread
A pale ale, such as Sierra Nevada, is ideal for this juicy entrée because it's fruity and just a little bitter.
Yield: 2 servings (serving size: about 20 mussels, about 1 cup broth, and 2 bread slices)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 434
- Calories from fat: 19%
- Fat: 9.1g
- Saturated fat: 1.7g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 3.1g
- Protein: 35.2g
- Carbohydrate: 43.8g
- Fiber: 3.2g
- Cholesterol: 73mg
- Iron: 10.4mg
- Sodium: 780mg
- Calcium: 80mg
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
Preparation
- 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.
Ale-Steamed Mussels with French Bread Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Shellfish
- OCCASION: Valentine's Day
- PUBLICATION: Cooking Light
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