~ Serves Two ~

2 T olive oil

30 mussels, cleaned

2 T chopped shallot

2 T chopped garlic

Handful of chopped herbs - such as basil, thyme, rosemary

2 oz lemon juice

4 oz white wine

½ cup (total) julienned celery, carrot, and onion

4 oz butter

12 oz dark beer

salt & pepper

2 T extra virgin olive oil

• Have all ingredients chopped and measured before you begin cooking.

• Heat oil in large pan until very hot. Add mussels. Rapidly add remaining ingredients (through beer) in the order in which they are listed. Cover immediately and steam just until the mussels open (about 2 minutes).

• Divide between 2 serving bowls. Drizzle with extra virgin olive oil and salt and pepper to taste.

©Tarbell’s 1997

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