Mussels in beer broth with cheesy rarebits

Mussels in beer broth with cheesy rarebits recipe

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Shake up your midweek meals with this marvellous mussels recipe. Cooking mussels couldn't be easier – steaming in a beer and shallot broth takes no time at all and serving with cheesy rarebits for soaking up all of that delicious cooking liquor makes it all the more satisfying. This quick dinner is sure to impress! See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 422 calories / serving

Ingredients

    For the rarebits

    • 50g butter
    • 1 leek, trimmed and finely sliced
    • 25g (1oz) flour
    • 1 x 330ml bottle beer
    • 125g (4oz) Cheddar, grated
    • 1 1/2 tbsp Dijon mustard
    • 8 sourdough slices, toasted

    For the mussels

    • 2 echalion shallots, finely sliced
    • 2 garlic cloves, chopped
    • 1kg (2lb) fresh mussels, cleaned and beards removed (see tip)
    • 1 tbsp cream
    • handful flat-leaf parsley, chopped

Each serving contains

  • Energy

    1760kj
    422kcal
    21%
  • Fat

    26g 38%
  • Saturates

    15g 74%
  • Sugars

    3g 4%
  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 16.8g Protein 26.1g Fibre 0.8g

Method

  1. For the rarebits, melt half the butter in a pan. Add the leek and cook until softened. Stir in the flour, cook for 2 minutes, then stir in 125ml (4fl oz) beer, the cheese and 1/2 tbsp mustard. Season with a little black pepper.
  2. Meanwhile, in a separate, lidded pan, melt the remaining butter. Add the shallots and fry for 5 minutes, or until golden. Add the garlic and the remaining beer; leave to bubble for 2-3 minutes.
  3. Tip in the mussels, then cover and steam for 4-5 minutes, until opened (discard any that remain closed). Transfer the mussels to a serving bowl, leaving the liquor behind in the pan.
  4. Meanwhile, spread the rarebit mixture on the bread. Toast under a hot grill until melted and golden. Whisk the cream, parsley and remaining mustard into the mussel liquor; season. Pour over the mussels. Serve with the rarebits.

Tip: To remove the beard, hold the mussel in one hand and grab the fibres with the other (using a tea towel for grip). Pull sharply towards the 'hinge'.

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