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Celebrating Great American Beer Festival with craft beer recipes from Golden, Colorado! New Terrain's Suntrip makes the perfect broth for mussels, fennel, & shallots.

Beer-Steamed Mussels with Fennel & Shallots

Mountain Cravings
Celebrating Great American Beer Festival with craft beer recipes from Golden, Colorado! New Terrain's Suntrip makes the perfect broth for mussels, fennel, & shallots.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Dishes
Cuisine Mediterranean
Calories 305 kcal

Ingredients
  

  • 2 lb. mussels
  • 1 T. olive oil
  • 1 small fennel bulb thinly sliced
  • 2 shallots finely diced
  • 2 cloves garlic minced
  • 1 t. salt
  • 2 cups wit beer
  • 1/2 orange
  • 2 T. butter
  • 1/4 cup cilantro chopped
  • (optional) crusty bread for dipping

Instructions
 

  • Place the mussels in a colander and run cool water over them. Scrub and debeard mussels if needed - Serious Eats has a good guide.
  • Heat olive oil in a large skillet over medium-high heat. Add fennel & shallots, saute for 2 minutes, then add garlic & salt and saute for another minute.
  • Add mussels to the pan and shake to coat with oil. Pour beer over mussels, stir to coat, then cover tightly.
  • Cook mussels for 3-5 minutes, shaking the pan occasionally. Keep skillet covered but check every 30 seconds or so to see if mussels have opened. As soon as a mussel opens, remove it with a slotted spoon to a serving plate. Discard any mussels that haven't opened after 10 minutes.
  • Squeeze juice from orange into broth, then add butter & continue simmering until slightly thickened, about 5 minutes. Stir in cilantro and pour broth over mussels.
  • Serve hot, with crusty bread for the broth.
Keyword Beer, Fennel, Gluten Free, Low Carb, Main Dishes, Mediterranean, Mussels, Orange, Shallots, Under 30 Minutes