Beer Mussels with Spicy Mayo
Author: Nicole
Ingredients
Spicy Mayo
  • ¼ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
Mussels
  • 2 tablespoons extra virgin olive oil
  • 2 shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 12 ounces light-colored beer (pale ale or pilsner)
  • 4 tablespoons fresh lemon juice
  • 1-1/2 tablespoons Dijon mustard
  • 1 teaspoon fine sea salt
  • 2 pounds mussels, cleaned and debearded
  • ½ cup chopped fresh basil
  • ½ cup lightly-packed tarragon leaves
  • Bread for serving
Instructions
Make Sauce:
  1. In a small bowl, stir together mayonnaise, 1 tablespoon lemon juice, garlic, paprika, cayenne pepper, ½ teaspoon fine sea salt, and pepper.
  2. Refrigerate spicy mayo until ready to use. Can be made a day in advance.
Make Mussels:
  1. In a large Dutch oven (4 to 5 quarts) with a lid, heat olive oil over medium-high heat.
  2. Add shallots and cook, stirring, until soft, about 3 minutes. Add garlic and stir for 1 minute.
  3. Add beer and bring to a boil.
  4. Stir in 4 tablespoons lemon juice, mustard and 1 teaspoon fine sea salt until smooth.
  5. Add mussels, cover, and cook, undisturbed, until the mussels open, about 5 to 6 minutes.
  6. Uncover and using a slotted spoon, transfer the mussels to a serving bowl and then pour the cooking liquid over top. (Or serve straight from the pot.)
  7. Sprinkle with basil and tarragon, and serve hot with the spicy mayo and bread on the side.
Notes
* Serve with Healthy Pommes Frites.
* Recipe can be doubled. Cook in a 7-quart Dutch oven.
Recipe by Riegl Palate at https://www.rieglpalate.com/beer-mussels-with-spicy-mayo/