Beer Mussels with Spicy Mayo
Ingredients
Spicy Mayo
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 garlic clove minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt
- 1/2 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
- 1/2 cup chopped fresh basil
- 1/2 cup lightly-packed tarragon leaves
- Bread for serving
Instructions
Make Sauce:
- In a small bowl, stir together mayonnaise, 1 tablespoon lemon juice, garlic, paprika, cayenne pepper, 1/2 teaspoon fine sea salt, and pepper.
- Refrigerate spicy mayo until ready to use. Can be made a day in advance.
Make Mussels:
- In a large Dutch oven (4 to 5 quarts) with a lid, heat olive oil over medium-high heat.
- Add shallots and cook, stirring, until soft, about 3 minutes. Add garlic and stir for 1 minute.
- Add beer and bring to a boil.
- Stir in 4 tablespoons lemon juice, mustard and 1 teaspoon fine sea salt until smooth.
- Add mussels, cover, and cook, undisturbed, until the mussels open, about 5 to 6 minutes.
- 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.)
- 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 can be doubled. Cook in a 7-quart Dutch oven.
