Beer-Infused Mussels with Garlic and Parsley

Serves 4 - 6 people, sharing

Ingredients:

• 2kg fresh mussels, cleaned and debearded

• 1.5 cups beer (a lager or pale ale works well)

• 3 tablespoons butter

• 3 shallots, finely chopped

• 4-5 cloves garlic, minced

• 1/2 cup fresh parsley, chopped

• Lemon wedges (for serving)

• Bread for dipping into the broth

Instructions:

1. In a large pot or wok with lid, melt the butter over medium heat. Add the chopped shallots and sauté for about 4-5 minutes until they become translucent.

2. Add the minced garlic and cook for another minute until fragrant.

3. Pour in the beer, bringing it to a gentle simmer.

4. Add the mussels to the pot. Cover with the lid and steam for about 5-8 minutes, shaking the pot occasionally, until the mussels have opened up.

5. Once the mussels are cooked, stir in the chopped parsley.

6. Transfer the mussels to a serving bowl and drizzle the broth over them. Serve with lemon wedges on the side for squeezing.