Recipe courtesy of Laura Vitale
Show: Simply Laura
Print
Total:
40 min
Active:
30 min
Yield:
8 servings
Level:
Easy
Total:
40 min
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 4 pounds fresh mussels
  • 1/4 cup olive oil 
  • 8 cloves garlic, thinly sliced 
  • 2 Fresno chiles, halved lengthwise, seeded and thinly sliced 
  • 2 large shallots, halved lengthwise and thinly sliced 
  • One 12-ounce lager beer 
  • 1/4 cup heavy cream 
  • 1/4 cup chopped fresh parsley 
  • 1 loaf Italian semolina bread, sliced 1-inch thick on the bias, grilled 

Directions

Watch how to make this recipe.

Add the mussels to a large bowl with cold water. Taking one at a time, scrub them well all over with a clean scrubbing brush, strip away any beard and place them in a colander. Repeat the process with each one and make sure they are all sealed tightly. Should any mussel be open, tap it on a surface twice; if it doesn't close, discard it. Rinse all the mussels well one more time when you have them all prepped and set them aside.

In a large pot, add the oil along with the garlic, chiles and shallots. Turn the heat to medium and saute until they become fragrant and the shallots become translucent, about 4 minutes.

Add the cleaned mussels and stir them around with the shallot mixture. Pour over the beer, cover the pot and bring to a boil. Cook until all of the mussels have opened, 5 to 7 minutes.

Remove from the heat, then add the cream and parsley and stir to incorporate. Plate the mussels in a large serving bowl surrounded by the grilled bread.

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