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The Unlikely Cowboy Alehouse Mussels
Source: Chef: Paul Siegler, The Unlikely Cowboy, Phoenix, Arizona1 ounce butter, clarified1/2 teaspoon fresh garlic, minced
3/4 teaspoon fresh shallots, minced
12 to 15 fresh black mussels
1/4 teaspoon fresh thyme
1/2 teaspoon fresh chives, minced
1 teaspoon fresh parsley, chopped
3 ounces Unlikely Cowboy Pale Ale
2 to 3 ounces whole butter, room temperature
Sea salt and freshly ground black pepper to tasteHeat clarified butter in a skillet. Add garlic and shallots; saut? until fully aromatic. Do not allow to brown. Add mussels; toss to coat with garlic and shallots. Add ale; reduce heat, cover tightly and allow to simmer until the mussels have opened. Remove cover; discard any unopened mussels. Add the fresh herbs. Cook to reduce the liquid by half. Remove pan from heat and swirl in the soft butter. Adjust seasonings to taste.Serve immediately.
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