Ingredients
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1 cup unsalted butter
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12 garlic cloves, minced
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1 teaspoon fresh ground black pepper
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2 tablespoons minced shallots (or sweet onion)
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1/2 teaspoon dried tarragon or 1 1/2 teaspoons fresh tarragon
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1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
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1/2 cup chopped fresh parsley
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1/2 cup chopped fresh chives
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2 lbs fresh mussels (debearded)
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1 (12 ounce) bottle northwest amber ale
Instructions
- In a large non-reactive pot with lid, melt butter.
- Add garlic, pepper, shallots, tarragon, thyme, parsley, chives and beer.
- Heat just to a simmer and stir in mussels or clams.
- Cover and steam 4-7 minutes till shells have opened.
- Discard any that have not opened.
- Put clams in individual bowls and ladle broth over.
- Serve with crusty bread for sopping.