This appetizer is always in high demand at The Portsmouth Brewery, a comforting dish any time of year. “Make sure you have plenty of crusty bread and cold beer to go along with them,” says Chef Todd Sweet.
Adapted from Todd Sweet of The Portsmouth Brewery.
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
2 pounds mussels, cleaned
2 cups Portsmouth Brewery Dirty Blonde Ale
1 large tomato, chopped
1 teaspoon dried oregano
salt to taste
freshly ground pepper to taste
3 tablespoons unsalted butter
1 tablespoon chopped fresh basil
1. Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic. When they just begin to brown, add the mussels, ale, tomato, oregano, salt, and pepper.
2. Sauté the mussels until they begin to open, then add the butter and basil. Continue to cook until all the mussels are opened; taste for seasoning. Divide mussels and broth between two shallow bowls and serve immediately
Makes 2 servings.
