Mussels Cooked In Lager Food

EASY "6" INGREDIENT STEAMED MUSSELS IN BEER

Steps:

• Base -- In a medium wide saute pan, add the olive oil and bring to medium high heat. Add the onion and garlic and saute a couple of minutes.
• If you like a little heat, add a pinch of red pepper flakes, this is completely optional.
• Mussels -- One NOTE: Very important. Rinse the mussels well in cold water in a collander. Make sure that any opened mussels you tap a couple of times and if they do not close, they are BAD (dead) and make sure to toss those out.
• Add the beer and mussels to the pan and reduce the heat to medium and cover. Simmer approximately 5-7 minutes until the mussels begin to open. Turn the heat off and add the butter and parsley and stir well. Don't over cook the mussels. You just want to make sure they all open well.
• Serve -- As I mentioned - crusty bread. I like to drizzle with olive oil and toast, then rub with a garlic clove and a tomato. Just cut a tomato in half and rub over the bread. It has amazing flavor. The broth and onions in the broth are a great topping to the bread with. ENJOY! This very simple easy dish.

MUSSELS COOKED IN LAGER

Steps:

• Scrub the mussels under cold running water to remove any mud. Using a sharp knife cut away the feathery beards from the shells. Discard any open mussle that does not clamp shut when tapped with a knife. Rinse again in cold water.
• Place the lager, onions, garlic, chili, and tomatoes in a heavy-based pan. Bring to a boil. Add the mussels and cook, covered, over a medium heat for about 10 minutes until the shells open. Discard any mussel that has not opened.
• Ladle into individual bowls and serve sprinkled with fresh cilantro.

LAGER-STEAMED MUSSELS WITH MUSTARD, KIELBASA AND DILL

Steps:

• In a large, deep pot, heat the olive oil. Add the kielbasa, shallot and sliced garlic, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes.
• Add the mussels and cook, stirring, for 1 minute.
• Add the lager, cover and steam the mussels until they open, about 5 minutes.
• Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
• Add the butter, mustard and dill to the broth, swirling and shaking the pot until the butter melts.
• Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.