Ale-steamed mussels with garlic and mustard from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 102) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parsley for tarragon.

  • imaluckyducky on May 30, 2020

    Wow! Simple, quick, with a full-bodied flavor from the ale. I used a blood orange and hibiscus ale for a non-traditional spin, and was gobsmacked by how the hops balanced out the other flavors of this dish. Used frozen mussels because that's what was available, and was impressed. Will make again!

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Reviews about this recipe

  • Lisa Is Cooking

    I was thrilled with the mussels and I instantly thought this was the best version of mussels I’ve ever made at home.

    Full review
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