Tuesday, May 4, 2010

Quick and Easy Recipes: Mussels Steamed in Beer

After realizing recently how easy mussels are to cook, I was hooked. At $2-something a pound, I can't think of a much cheaper way to have a fancy-schmancy home cooked meal. This month's Bon Appetit had a bunch of totally delish sounding Belgian recipes, and Belgium was indeed where I tasted my first moules, so I couldn't resist.

No one knows this but Mr. AT, but I have an odd affinity for beer breath. There's just something about the smell of beer that makes me swoon. So this recipe was perfect - the Hoegaarden smelled wonderful when combined with the herbs. Not only that, but the Parmesan Croutons were such crunchy, salty perfection that they might well make appearances in other dishes from here on out.

I know friends have mentioned they're scared of preparing mussels, but it's seriously so easy. The grocery store has already debearded them, so the only part that takes any special effort is throwing out the open ones before you cook them and the closed ones after you cook them. Other than that, it couldn't be easier. This recipe took no more than 20 minutes to prepare and seemed like a restaurant quality dinner. I served with fries and a Hoegaarden for an authentic Belgian experience!

Mussels Steamed in Beer with Crème Fraîche, Herbs and Parmesan Croutons

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