Honey Beer Steamed Mussels with Herb Butter Baguettes.
I want to cook you dinner.
But not like DINNER dinner.
Like snacky dinner.
Like a cheese plate and crostinis and a little salad and brownies.
And maybe a gigantic pot of mussels that we drink with the coldest pinot grigio ever. With piles of perfectly toasted bread that is smothered in butter and ideal for dipping in broth.
Bacon AND mussels. Together. In a pot! With beer!
I don’t even know what else I want in life. Besides more bread.
One of my favorite recipes from last year? These thai coconut curry mussels. GAH. They are so, so good. So simple. Have ridiculous amounts of flavor and can easily be made to feed a crowd.
So I’ve wanted to do another spin on mussels forrrr ev errr and this is where I ended up. I needed two things: lots of brothy goodness and buttery baguettes. I require bread for dipping. It’s mandatory.
And maybe fries on the side if you’re feeling it. Always feeling it.
Also! What are you making for the super bowl? I don’t even know if I’m watching the super bowl, but but but – here are 200 killer recipes for football food. And tomorrow or early next week I am sharing one heck of a delicious dip.
Delicious. Is delicious SO over? Was it so over in, like, 2005? I don’t know what else to say except for… delectable?
These are SO delectable.
- 2.5 pounds mussels
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 bottle of your favorite beer
- 3 tablespoons honey
- 3 slices bacon, cooked and crumbled
- 2 tablespoons chopped fresh cilantro
- herb butter baguettes
- 1 large ciabatta baguette
- 4 tablespoons unsalted butter, softened
- 1/3 cup freshly chopped herbs, I used cilantro, basil, thyme and oregano
- 1/2 teaspoon flaked sea salt
- Keep the mussels refrigerated until you’re ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or “beard”) by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.
- Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it’s melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Add in the beer and honey, stirring to combine. Add the mussels and toss. Cover the skillet and cook just until the mussels open and the beer is simmering, about 5 to 6 minutes. Garnish with the bacon and cilantro. Stir the mussels well so the broth makes it into the shells. Serve immediately with the baguettes.
- Preheat the oven to 400 degrees F. Spread the softened butter on the baguettes. Cover the butter with the assorted herbs (use whatever herbs you like!). Bake until the baguettes and warm and golden and toast, about 10 minutes. Remove from the oven and sprinkle with the flaked salt. Serve immediately.
I mean really. Bacon.