- 12-ounce bottle of beer (not dark)
- 2 bay leaves
- 4 whole cloves
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1/4 teaspoon cayenne, or to taste
- 1/2 teaspoon salt
- 2 lemon wedges
- 3 dozen mussels, scrubbed well in several changes of water with the beards scraped off
- minced fresh parsley leaves for garnish
In a large pot, bring the beer to a boil with the bay leaves, the cloves, the coriander seeds, the mustard seeds, the cayenne, the salt, and the lemon wedges and boil the mixture, covered partially, for two minutes. Add the mussels, steam them, covered, over moderately high heat, stirring once or twice, for 4 to 7 minutes, or until they are opened, and discard any unopened ones. Serve the mussels sprinkled with the parsley.
Serves 6 as an appetizer, about 3 as a main. Don't forget the crusty bread to sop up the juices!
Thanks to Bay of Fundy Blog