In a large skillet with a fitted lid, melt the butter over medium heat. Saute the shallots and garlic until fragrant.
Add the thyme, bay leaf, crushed red pepper, mustard and beer. Bring to a boil.
Add the mussels and cover quickly. Cook for 3 to 4 minutes over medium-high heat. Shake the skillet back and forth, and cook until the mussels open, about 2 minutes. Discard any unopened mussels.
Stir in parsley, lemon zest, salt and pepper.
Serve in the skillet with some crusty bread.
2 Tbsp. unsalted butter
2 medium shallots, thinly sliced
2 cloves of garlic, thinly sliced
3-4 sprigs of fresh thyme
1 bay leaf
1/8 tsp. crushed red pepper
1 Tbsp. Dijon mustard
2 cups Urban Chestnut Schnickelfritz (or other lager/wheat beer)
2 pounds mussels, scrubbed and de-bearded
1/2 cup chopped parsley
1 Tbsp. lemon zest
Salt and freshly ground black pepper to taste
Crusty bread, for serving
2 medium shallots, thinly sliced
2 cloves of garlic, thinly sliced
3-4 sprigs of fresh thyme
1 bay leaf
1/8 tsp. crushed red pepper
1 Tbsp. Dijon mustard
2 cups Urban Chestnut Schnickelfritz (or other lager/wheat beer)
2 pounds mussels, scrubbed and de-bearded
1/2 cup chopped parsley
1 Tbsp. lemon zest
Salt and freshly ground black pepper to taste
Crusty bread, for serving
This article appears in June 2013.