Prep Time: 15 mins | Cook Time: 20 mins | Yield: 4 – 6 servings
- 4 tbsp unsalted butter
- ½ cup minced shallot
- 4 cloves of garlic, minced
- 1 tbsp freshly grated ginger
- 3 ripe fresh tomatoes, diced
- ½ cup chopped fresh parsley
- 3 sprigs fresh thyme
- 1 (12 oz) bottle beer
- 2 lbs. mussels, scrubbed clean and beards removed
- 1 lemon, juiced
- 1 teaspoon crushed red pepper, or chili flakes
- Salt and ground black pepper
- Crusty garlic-parmesan bread, for serving
1. Heat butter in a large skillet over medium heat. Add the shallots, garlic and ginger to the pan and cook, stirring frequently, until the shallots soften and the garlic just begins to brown, about 3 minutes.
2. Add the tomatoes and parsley, and cook for 3 to 5 minutes. Stir in the beer, making sure to scrape up any browned bits from the bottom of the pan. When the beer begins to bubble, reduce the heat to medium-low and add the cleaned mussels to the pan, lemon juice, crushed red pepper, salt and black pepper. Cover and simmer for about 10 minutes.
3. Check for an unopened mussels, discard. Taste the sauce, and add more black pepper or salt if necessary. Turn off heat. Discard thymes. Transfer the mussels into a large serving bowl. Serve hot with crusty bread.