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.

How to Make It

Step 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.

Step 2

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

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