Drunken Mussels
Introduction
Drunken Mussels: Delicious and Flavorful for the Perfect Dinner Table They are so perfect for a night in or friends gathering. Fresh mussels cooked in a hearty ale broth make this dish one to remember.
Why Make This Recipe
You should make Drunken Mussels because they are not only quick and easy but also so delicious! It's a great way to enjoy seafood and a perfect dish for sharing. The combination of vegetables and dark ale adds a unique twist that everyone will love. Plus, they pair wonderfully with crusty sourdough bread for dipping. Trust me, you’ll want to make this again and again!
How to Make Drunken Mussels
Drunken Mussels are an easy dish that follow just a few steps. Make this recipe at home with the following instructions and enjoy eating!
Ingredients
- 3 tablespoons unsalted butter
- 1 cup finely diced carrots
- 1cup celery root (finely diced)
- 3 medium shallots (diced)
- 2 bay leaves
- 5 ounces dark ale
- 2 lbs fresh mussels (cleaned and with beards removed)
- 3 tablespoons crème fraîche
- 1 tbsp finely chopped flat-leaf parsley
- 2 teaspoons minced tarragon leaves
- Kosher salt
- Freshly ground black pepper
- Grilled sourdough bread, crusty (for serving)
Directions
- Melt the butter in a medium sauce pot. Add the carrots, celery root, shallots and bay leaves. Cook for 5-8 minutes or until veggies are tenderized. Add the dark ale and bring it to a boil. Take off the pan from heat and keep aside. Meanwhile, place a large colander over another large pot.
- Heat a large sauté pan over medium-high heat. Add mussels and vegetable-ale mixture. Put the lid on and shake it whenever you look at it. As the mussels cook, their shells will open. It should only take 3 to 5 mins for them all to be ready Throw away any uneaten mussels that are still closed.
- Pour through the colander, reserving all of that lovely cooking liquid. Serving-wise simply put into a large serving dish, or if you want (should take 5-10 minutes) remove them from their shells.
- Boil the cooking casserole liquid down over high heat by 2/3. Stir in the creme fraiche and give it a touch of fresh herbs. Add salt, but very little! This is far more difficult meat to season that it appears and the step you'll take next will benefit from a light hand with the seasoning here. Keep everything warm. Drizzle over some of the cooking liquid and serve with grilled sourdough.
