Summary
| Yield | |
|---|---|
| Source | Firlotte |
| Prep time | 30 minutes |
| Cooking time | 30 minutes |
| Total time | 1 hour |
Ingredients
4 pound
mussels, (sorted, cleaned (de-bearded, de-barnacled, left in shells)) 1
bottle of Stella Artois 1
onion, medium (diced) 3
celery (diced or thinly sliced) 1
handful of celery greens 6 clove
garlic (6 to 8 clv) (thinly sliced) 1⁄2 teaspoon
red pepper flakes 1⁄2 teaspoon
garlic plus seasoning 1⁄2 gram
saffron dash
sea salt (to taste) dash
fresh ground pepper (to taste) dash
dried parsley (to taste)Instructions
Clean and rinse mussels sorting out the undesirables, and place in large pot. Pour in bottle of beer, add remaining ingredients. Swirl pot around a little to mix things up.
Pre-heat grill to medium-high heat and place pot on grill, closing lid, and opening another beer.
Check mussels after 20 minutes, shells should be opened up, the meat a nice color and has pulled away from the shells.
Serve with sliced baguette or bread of choice.
Notes
Sorted means tossing out any suspect shellfish, any with a broken shell or that are opened up wide are usually dead and deadly...
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