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.
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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
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Method Prep:10min › Cook:10min › Ready in:20min
In a large saucepan, melt butter over medium heat and sauté garlic and shallot until soft.
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.)
Strain the cooking juices through a fine sieve and then pour into a small saucepan. Add the cornflour-water mixture, and simmer until thickened.
Add the grated cheese. When melted, add the cream. Pour sauce over the mussels. Serve with chips or bread. Enjoy!