Creamy beer steamed mussels served with crostini’s to soak up the delicious creamy ale mussel and root vegetable stock. A quick and easy romantic dinner for 2.
Heat oven to Hi Broil with oven rack in the upper 1/3rd.
Lay the crostini's in an even layer, and spray evenly with olive oil.
Broil for 90 seconds (or until golden brown), flip the crostini's, spray with olive oil spray again, and broil another 90 seconds (or until golden brown). You want the crostini's toasty on the outside, but still soft and tender on the inside.
Creamy Beer Steamed Mussels
Heat a dutch oven (or large pot with a lid) over medium high heat. Melt the butter, then add the carrots, celery, fennel bulb, salt and pepper. Cook 5-7 minutes until the vegetables are soft. Add the garlic and cook 30 seconds until fragrant.
Add the beer to the vegetables, keep the heat at medium high heat, and bring to a boil. Add the mussels, cover the pot with the lid, and cook 3-5 minutes until the mussels open. Discard any mussels that do not open.
Turn off the heat. Add the heavy cream, stir to combine. Taste for salt and pepper and season if necessary.
Serve warm with crostini's. Garnish with parsley and fennel fronds.
Nutrition
Calories: 699 | Total Carbs: 57.6g | Protein: 46.2g | Fat: 31g | Fiber: 6.2g | Net Carbs: 51g