I love mussels. They are another ingredient that has endless possibilities and combinations, but if you’ve had beer-steamed mussels once, you’ve had them a thousand times. I’ve always been a proponent of roasting mussels, and this recipe provides you with a unique experience: smoky, firm, and just enough chew. Tossing with wheat beer and lemon at the end adds a great acidic counterpoint to the sweetness of the roasted garlic and mussels.
Active preparation time: 5 minutes
Total time: 15 minutes
Serves: 2–3
1 lb (454 g) fresh mussels, rinsed and debearded
3 Tbs garlic, minced
½ cup (118 ml) olive oil, divided
¼ cup (59 ml) Aspen Brewing Company Silver City
Juice of 1 lemon
3 Tbs parlsey, chopped
Kosher salt
Freshly cracked black pepper
Crusty bread for serving