Author Notes
Quick and easy, mussels are a go-to snack! —mtlabor
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Ingredients
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1 cup
croutons
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small handful fresh parsley, chopped
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1 tablespoon
tarragon
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3/4 cup
sour cream
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3 tablespoons
Dijon mustard
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1 tablespoon
whole grain mustard
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3 tablespoons
butter
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4
garlic cloves, minced
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1 tablespoon
dried thyme
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2 pounds
mussels, cleaned
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1
large tomato, diced
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2
green onions, chopped
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1
bottle Belgian beer
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salt and pepper to taste
Directions
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In a small bowl, combine the parsley, chives, and tarragon. Whisk in sour cream and both mustards. Stir until blended.
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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)
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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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