1 lb. fresh mussels- Buy them at St.Paul Fish Co. in the Milwaukee Public Market
1/4 cup chopped red onion or one finely chopped shallot.
2 cloves of finely chopped garlic
1 tbsp. cold butter
1/2 bottle of a Lakefront dark or amber beer (What should I do with the rest of the beer? Duh, drink it MAN.!!)
1 tbsp. chopped flat leaf parsley
Ok, get a 2 qt. sauce pan and heat over medium flame, add butter, onion and garlic, and sauté for 2-3 minutes, not too hot or you’ll burn it man…, anyway after the onions and garlic are soft, add the mussels and make sure that all the mussels are closed, if not, tap them on a cutting board, if they close, cook’em, if they don’t, pitch ‘em out!! Continue cooking one minute more, turn off heat and wait about a minute or two, then take off the cover. If the mussels are open, pour into large bowl, and pour a little broth from the pan and serve with French bread, plain or lightly grilled. Finally, add some fresh chopped parsley!!
Enjoy this recipe, and enjoy the holidays!
Your favorite Wisconsin foodie chef,
Chef Brian Moran
Wisconsin has been honored in Wine Spectator’s newly released 2014 Restaurant Awards
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