- ½ cup diced tomatoes
- ¼ cup caramelized yellow onion slices
- 2 teaspoons minced garlic
- 1 teaspoon red chili flakes
- 2 tablespoons grapeseed or canola oil
- 28 mussels, scrubbed and debearded
- 12 ounces beer
- 2 sticks unsalted butter
- Salt plus freshly ground black pepper, to taste
- ¼ cup chopped spinach
- 2 teaspoons chopped parsley
- 2 teaspoons chopped basil leaves
- 2 teaspoons chopped cilantro leaves
- 4 slices crusty Italian or French bread, lightly toasted or grilled
“While mussels go great with Belgian beers, for this dish, we use a hoppier, brown ale specially created for us by Short’s Brewing Company near Traverse City. It has a little extra flavor and only a slightly bitter taste, with extra smoothness that’s enhanced when combined with butter.
We sauté the caramelized onions, tomatoes, and garlic first, then add a splash of beer toward the end in a quick, 4-minute process. Otherwise, the more you cook the beer, the more bitter it will become.”
—Jason Richardson, Chef de Cuisine of The Green Well, Grand Rapids, Michigan
Yield: 2 servings
- Sauté tomatoes, onions, garlic, and chili flakes in oil over medium-high heat, 4 minutes, or until tomatoes are tender and garlic fragrant.
- Add mussels; cover and cook until shells begin to open, about 2 to 3 minutes.
- Add beer and butter; cook, uncovered, until reduced by half.
- Season with salt and pepper; discard any mussels with unopened shells.
- Stir in spinach until just wilted.
- Divide mussels and beer mixture between two large bowls.
- Sprinkle parsley, basil, and cilantro over all.
- Serve immediately with two slices bread each.