Beer Steamed Mussels 

Beer Steamed Mussels 

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Beer Steamed Mussels 

10 MIN
10 MIN



  1. In a large pot, soften the shallots and garlic in the butter for 2 to 3 minutes. Season with salt and pepper.
  2. Add the beer, Worcestershire sauce and reduce for about 5 minutes or until there is about 60 ml (1/4 cup) of liquid left at in bottom of the pan.
  3. Add the mussels. Cover and cook, stirring frequently, until the mussels open, which should take 4 to 5 minutes. Discard any unopened mussels. Add the cream and stir to combine. Adjust the seasoning. Serve with French fries.


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