Mussels in ale

    Mussels are so often done in wine, but this recipe uses ale for a nice change of pace. The creamy and cheesy ale sauce is a delight to mop up with chips or crusty bread.


    Be the first to make this!

    Ingredients
    Serves: 4 

    • knob of butter
    • 2 cloves garlic, minced
    • 1 shallot, minced
    • 1kg mussels, cleaned
    • 1 bottle of ale
    • 1 tablespoon cornflour, mixed with
    • 1 tablespoon water
    • 1 large handful of grated cheese, such as mild Cheddar or Gruyere
    • 110ml double cream

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large saucepan, melt butter over medium heat and sauté garlic and shallot until soft.
    2. Add mussels and stir to coat with the butter. Add ale and close the pan. Cook about 4 to 5 minutes. When all the mussels have opened, remove from the pan with a slotted spoon. (Discard any that have not opened.)
    3. Strain the cooking juices through a fine sieve and then pour into a small saucepan. Add the cornflour-water mixture, and simmer until thickened.
    4. Add the grated cheese. When melted, add the cream. Pour sauce over the mussels. Serve with chips or bread. Enjoy!
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (0)

    Reviews in English (0)

    Write a review

    Click on stars to rate
    See all 4 collections