Drunken Mussels Food

THE DRUNKEN MUSSEL IS AN IRISH FAVOURITE

Steps:

• Stir the fresh blue mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are open and discard those that don't close in response to the tap.
• Add 1 tablespoon butter to pot, cook chopped onion and celery, salt and pepper, stirring occasionally, until softened, about 5 minutes.
• Add the beer and fresh mussels.
• Cover and steam over high heat until the mussels are open (6-8 minutes).
• Squeeze the lemon juice over the mussels, add some parsley and pour into a large bowl to share. Don't forget to sip the sauce.

DRUNKEN MUSSELS WITH CHORIZO AND WHITE BEANS

Steps:

• Heat oil and chorizo in a large pot over medium, stirring, until chorizo starts to crisp, about 4 minutes. Add shallot and garlic and cook, stirring, until tender, about 4 minutes. Add wine, tomatoes, and beans; bring to a simmer.
• Add mussels. Cover and continue to cook, shaking pot occasionally, until mussels open, 6 to 8 minutes (discard any unopened ones). Season broth to taste. Sprinkle with parsley, toss, and serve.

DRUNKEN MUSSELS

Steps:

• Place Ale & Butter in sauce pan over medium to low heat.
• When butter is melted add leeks, garlic & chili powder.
• Bring to a simmer and let reduce half way.
• Add milk. Bring back to a simmer for about 5 minutes.
• Taste test. For spicier taste buds add more chili powder. Garlic lovers add more garlic.
• Steam mussels until open. Pour sauce over mussels.
• Squeeze juice from lemon over mussels.
• NOTE: I like to double or even triple the recipe & steam the mussels in the sauce. Fresh bread for dunking is a must with my family. I have added a small amount of saffron or tarragon to the sauce for another unique flavor. To stretch the recipe you can always add more milk or the broth from the steamed mussels works well too.