Petit Dejeuner Mussels2012-11-29
- Serves: 2
- Prep Time: 4m
- Cook Time: 10m
- Ready In: 14m
We call these breakfast mussels, it’s a little tongue in cheek because of the use of the hearty Oatmeal stout. Best served with a crusty loaf of bread.
- 1 Tablespoon Garlic, minced
- 2 Tablespoons Butter
- 1 Pound Mussels
- 1/4 Cup Tomatoes, diced (seeds removed)
- 1/4 Cup Oatmeal Stout
- 3 Tablespoons Goat Cheese
- 1/4 Cup Watercress, chopped
Heat pan at high heat until very hot.
Add butter and garlic and sauté quickly until garlic becomes fragrant.
Add mussels and diced fresh tomatoes to the pan – stir and sauté 1 minute.
Pour in oatmeal stout, and lay goat cheese and chopped watercress on top of mussels to steam. Cover with lid. Approx 3 ½ - 5 minutes latter remove lid.
When it appears all mussels are all open, toss. Add freshly chopped basil and boil for 60 seconds more. Spoon mussels into serving bowls. Ladle broth over mussels and serve.