Beer-Steamed Mussels

I absolutely love summer. Summertime is my favorite time of the year as the warmth of the sun fuels my body. Summer also means party time, barbecue by the pool, road trips up north and eating (and drinking) with friends.

Summer is the ultimate pure happiness.

This dish is usually with white wine, but I find beer to be a great substitute.

The slight bitterness of the beer is offset by the tender sweet taste of the fresh mussels. The cook time is about 7 to 10 minutes.

*3tbsp. melted butter

*3tbsp. Olive Oil

*4 Small Cloves garlic (minced)

*1/2 Small White Onion (Fine Diced)

*3 1/2 Lbs. Fresh PEI Mussels (Cleaned) PEI= Prince Edward Island

1-1/2 Bottle of favorite beer

Salt & Pepper (to taste)

Lime Wedges

1/2 small bunch flat leaf parsley (rough chopped)

1/2 small bunch fresh cilantro (rough chopped)

Method To The Madness: Clean the mussels and pull the beards off if any under cold water. Drain the water dry. Heat your pot or deep skillet with the butter and olive oil on medium heat. Start with the onion for about a min. Then add the garlic cook until the onions are almost clear, but be careful not to brown the garlic, add the mussels stir around pretty good.

Now pour the 1-1/2 bottles of beer (drinking the other half) cover untilmussels open and are cooked. Stir the cilantro and parsley, salt & pepper to taste. Serve rite away with the squeeze of the lime juice.

This is so goood, Enjoy

Side Bar: My favorite beer of choice is Summer Shandy by Leinenkugle.