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5 minutes
20 minutes
25 minutes
- 20g unsalted butter, plus extra to serve
- 3 eschalots
- 5 garlic cloves, crushed
- 2 x 500ml bottles light ale
- Handful of flat-leaf parsley, finely chopped, plus extra to serve
- 1kg pot-ready mussels
- Seeded Irish brown bread, to serve
- Heat olive oil in a large saucepan over low heat. Cook butter, eschalots, garlic, and a pinch of sea salt flakes, stirring often until onion is soft, about 5 minutes. Increase heat to medium, stir in beer and parsley, then simmer for 5-6 minutes to enhance flavors and reduce some of the beer. Gently add mussels and cook for 7 minutes until they open, discarding any that remain closed.
- In a large serving bowl, add mussels and generously season with freshly ground black pepper. Sprinkle with a small handful of finely chopped parsley and serve hot with buttered seeded Irish brown bread.
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