The Lush Chef

Libations used: 1/2 cup beer
Libations left over: 1/2 bottle of beer
The rains continue in LA, and one of my favorite comfort foods on these gray days is a big bowl of mussels with crusty bread to dip in some buttery, herbed broth.  I always order the ale-steamed mussels when I go to The Village Idiot in LA - just try snatching a bite from me and you'll be flat on your back.  It's a surprisingly easy and fast dish to make, and perfect for all you single Lush Chefs out there.  This no-nonsense recipe came courtesy of the New York Times - I halved it for myself, so if you need it for two, just click on the hyperlink.  A Lush Chef word of advice, always use fresh mussels.





Ale-Steamed Mussels - serves 1

Ingredients:

• 1 lb mussels in shells
• 1 Tbs. olive oil
• 2 full sprigs fresh thyme
• 1 large garlic clove, minced
• 1 large shallot, chopped
• Salt and freshly ground pepper
• 1/2 cup ale - I didn't have any, so I used Stella Artois instead
• 1-2 Tbs butter, to taste 
• 1 tsp fresh tarragon or parsley, chopped
• 1/2 tsp Dijon mustard
• Sliced crusty bread, for serving - I like to use a demi baguette when I'm making this for myself

- Rinse mussels under cold running water and be sure to remove their beards (that hairy stuff around the shell).  Scrub the shells well with a veggie brush so they're clean and pretty.
- In a heavy medium pot, heat olive oil, then add thyme, garlic, shallots, and a pinch of salt & pepper.
- Saute for about 3 minutes until shallots and garlic are softened.
- Pour in ale and bring to a simmer.
- Add mussels and cover pot with tight-fitting cover.
- Let the mussels steam, stirring twice, for about 5 minutes until they open.
- Meanwhile, spread a little butter on the sliced bread and put in your broiler until nicely toasted.
- Use a slotted spoon to transfer mussels to a medium bowl.  Discard any that haven't opened.
- Add butter, herbs and mustard to the broth and bring to a boil.  Whisk until the butter melts and taste to correct seasonings - if the broth tastes bitter, then add more butter.  I had to do this because Stella has a more bitter aftertaste.
- Pour broth over the mussels and serve with the toasted bread slices.