Mussels a la Firlotte
Print

Mussels a la Firlotte

Servings

4

Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 4 pound mussels, (sorted, cleaned (de-bearded, de-barnacled, left in shells))

  • 1 bottle of Stella Artois

  • 1 onion, medium (diced)

  • 3 celery (stalks, 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 pinch saffron

  • 1 dash sea salt (to taste)

  • 1 dash fresh ground pepper (to taste)

  • 1 dash dried parsley (to taste)

Directions

  • 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…