Brown Ale Mussels

Recipe by Laurent Méchin, Executive Chef St Julien Hotel

Ingredients

12oz Twisted Pine Honey Brown Ale
2 lbs mussels
1Tbsp olive oil
1 tsp garlic (chopped)
1 shallot (finely diced)
1 Tbsp parsley (washed and chopped)
4 oz tomato sauce
1 Tbsp butter
1 ea French Baguette (sliced and grilled)


Directions

Pour yourself a beer in a thick chilled pint glass, enjoy!
Thoroughly wash mussels, discard open and broken shells.
Add 1 Tbsp of oil to a sauce pot and sauté the mussels for 2 minutes over medium heat. Next add garlic, shallots and ale, cover with a lid and cook until shells open (3-4 minutes).
Add tomato sauce and stir in butter. Adjust seasoning as needed with salt and pepper.

To Serve

Scoop mussels into deep soup bowls, discard unopened mussels, pour 3 oz of sauce over the mussels and sprinkle fresh parsley. Serve with grilled bread slices to soak up the sauce and chilled brown ale.