Whereas we extremely advocate sourcing Montauk Brewing Co.‘s Driftwood Ale, any English-style pale ale will work for these herb-infused steamed mussles from Eli Sussman. Don’t overlook loads of crusty bread—as anybody who loves mussels will let you know, one of the best a part of having fun with the dish is sopping up the heady, fragrant jus that collects on the backside of the bowl.
Featured in: “Dispatches from Montauk: Discovering New York’s Easternmost Brewery.”
Mussels with Pale Ale and Spicy Aïoli
The well-balanced malt and hops of pale ale mix with mussel jus, parsley, and tarragon for an fragrant sauce—soak it up with loads of crusty bread.
Yield: serves 4
Time:
25 minutes
Substances
- ¼ cups mayonnaise
- 5 tbsp. contemporary lemon juice, divided
- 2 tsp. kosher salt, divided
- 1 tsp. cayenne pepper
- 1 tsp. Spanish paprika (pimentón)
- ½ tsp. freshly floor black pepper
- 2 tbsp. olive oil
- 2 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 cup pale ale
- 1½ tbsp. Dijon mustard
- 2 lb. mussels, scrubbed and debearded
- ½ cups finely chopped parsley
- ½ cups tarragon leaves
- Grilled or crusty bread
Directions
- In a small bowl, whisk collectively the mayonnaise with 1 tablespoon of the lemon juice, 1 teaspoon of the salt, and the cayenne, paprika, and black pepper. Cowl and refrigerate.
- To a big Dutch oven set over medium-high warmth, add the olive oil, shallots, and garlic, and cook dinner, stirring steadily, till the aromatics soften and start to brown, about 6 minutes. Add the ale, deliver to a boil, then stir within the mustard and remaining lemon juice and salt. Add the mussels, cowl, and cook dinner, undisturbed, till the shells open, about 5 minutes. Take away from warmth and discard any mussels that stay shut. Garnish with the parsley and tarragon and serve with grilled or crusty bread for dipping, passing the reserved aïoli on the facet.
