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Author Notes: Quick and easy, mussels are a go-to snack! —mtlabor
- 1 cup croutons
- small handful fresh parsley, chopped
- 1 tablespoon tarragon
- 3/4 cup sour cream
- 3 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 3 tablespoons butter
- 4 garlic cloves, minced
- 1 tablespoon dried thyme
- 2 pounds mussels, cleaned
- 1 large tomato, diced
- 2 green onions, chopped
- 1 bottle Belgian beer
- salt and pepper to taste
- In a small bowl, combine the parsley, chives, and tarragon. Whisk in sour cream and both mustards. Stir until blended.
- In a large dutch oven, melt the butter under high heat. Add garlic and thyme and stir for about 1 minute. Add mussels, tomatoes, and green onions. Slowly pour in the beer and add in sour cream mixture. Season with salt and pepper and mix well. Cover and steam for about 8-10 minutes, or until mussels open. (Discard any mussels that have not opened after 10 minutes, they're no good)
- Serve mussels in a deep bowl and top with croutons. (As you can see, I went a little crouton crazy, but I like my croutons!) Dig on in, and just to warn you, it's going to be messy, but you'll enjoy the flavor too much to care!
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