Italian Ale Mussels
To clean live mussels, rinse under cool running water and scrub with a hard-bristle brush. Remove and discard beards.Advertisement
In a 6- to 8-quart Dutch oven, heat oil over medium heat. Add sliced fennel and garlic; cook 3 minutes. Stir in tomatoes, ale, broth, thyme, rosemary, crushed red pepper and black pepper. Bring to boiling. Add mussels; stir to combine. Cover and reduce heat to medium. Cook 5 to 7 minutes or until mussels open. Using a slotted spoon, transfer mussels to a serving bowl, reserving vegetable-broth mixture in Dutch oven. Discard any mussels that do not open.
Return mixture in Dutch oven to boiling; remove from heat. Stir in parsley and butter. Spoon mixture over mussels. If desired, garnish with fennel fronds. If desired, serve with bread.
2 lean protein, 1 1/2 fat, 1 starch, 1 vegetable