Drunk Mussels

These pictures make me drool!

I first had "drunken mussels" at one of our favorite spots, The Liberal Cup. They are known for their home brews and of course they cook their mussels in the ale with some tomatoes, onions, and herbs. SO good. I do think that the mussels at Slates have them slightly beat. I think Slates cooks theirs in white wine. It's a tough life when you have to compare mussels cooked in beer vs white wine. I'm a lucky gal!!

Mussels are dirt cheap right now so I bought two pounds, scrounged around in the fridge to find an old IPA, and made a great meal.

I thought these turned out great. My favorite part is sopping up the juices with a nice crusty bread. Enjoy my friends!

**Lily Allen, Smile** (of course sung with a thick British accent at the top of my lungs) "At first when I see you cry, it makes me smile."

Drunk Mussels
Source: Hannaford Fresh Magazine
Yield: 4 servings

1 Tbs Olive oil
2 ea Shallots, peeled and thinly sliced
4 ea Garlic cloves, peeled and sliced
1/4 tsp Crushed red pepper flakes
2 lb Mussels, rinsed, debearded and scrubbed
1 pint Grape tomatoes, cut in half
8 oz Beer
1 tsp Minced fresh thyme
1/4 cup Chopped fresh cilantro
2 Tbs Fresh lime juice
1/4 tsp Black pepper, freshly ground
1 Tbs Unsalted butter

Heat oil in a large stockpot over medium high heat. Add shallots, garlic, and red pepper flakes and cook until shallots just begin to soften, about 2 minutes. Add mussels, tomatoes, beer, and thyme and stir to combine. Cover and simmer until mussels have opened, about 5 minutes. Discard any mussels that don't open.

Divide mussels among 4 bowls. Return sauce to heat and stir in cilantro, lime juice, black pepper, and butter. Pour sauce over mussels in each bowl and serve with bread.