Mussels from Midtown Oyster Bar
40 whole Mediterranean mussels (2 lbs)
4 Tbsp extra virgin olive oil
2 cloves garlic
4 lemon wedges
8 oz La Rubia Ale from Wynwood Brewery
1 Tbsp fresh chopped parsley
freshly ground pepper to taste
Place mussels in a colander or bowl in the sink. Run them under cold water, rinsing thoroughly to get rid of any debris or seaweed on the outer shells. Discard any open shells. If you see any “beards” on the mussels, remove by pulling downwards toward the hinged end of the shell (most farm-raised mussels will come “debearded”). Drain and dry the mussels. Set aside.
Sauté the garlic in olive oil over medium-high heat until lightly brown. Add mussels, lemon wedges, beer, and parsley. Stir together and cover, reduce heat to medium, and simmer for approximately 3-4 minutes until the mussels begin to open.
Serve about 10 mussels per plate. Pour broth over mussels and top with freshly ground pepper.