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Beer-Steamed Mussels


Use a wheat beer


2 lb (907 g) mussels
1 tbsp (15 mL) butter
1 onion, chopped
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/2 lemon
1 bottle beer
2 green onions, sliced

  1. Rinse mussels, trimming off any beards. Discard any mussels that do not close when tapped. Set aside.

    In large shallow Dutch oven, melt butter over medium heat; cook chopped onion, salt and pepper, stirring occasionally, until softened, about 5 minutes.

    Squeeze juice from lemon into pan; add remaining lemon. Add beer; bring to boil. Add mussels; reduce heat, cover and simmer until mussels open, about 10 minutes. Discard any that do not open. Discard lemon; sprinkle with green onions.



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