Our Culinary Director Lauren Kiino got inspired and steamed her mussels in the Oyster Stout instead (we are notttt mad about it). Shallots, garlic, brown sugar, a swirl of mustard butter… it’s delish. Pair it with the Oyster Stout at home for the real deal.
Serves 2
Ingredients:
- 3/4 cup Henhouse Oyster Stout
- 2 TBSP brown sugar
- 2 cups shallots, julienned
- 4 cloves garlic, thinly sliced
- 1 teaspoon fresh thyme, chopped
- 1 TBSP grapeseed oil
- 4 TBSP unsalted butter, divided
- 1 TBSP dijon mustard
- 1 TBSP parsley, chopped
- Salt + Pepper to taste
- Fresh lemon juice, to taste
- 2 lbs. mussels, cleaned and debearded
Recipe Preparation
Heat a large, heavy-bottomed pot over medium heat and bring oyster stout to a simmer. Reduce slightly, then add brown sugar and stir to dissolve. Pour stout mixture into a bowl and set aside.
Wipe out the same heavy-bottomed pot and heat over medium-low. Cook shallots in grapeseed oil and butter, cooking low and slow until caramelized. Once caramelized, add thyme and garlic; cook until garlic is lightly colored.
Add mussels and stout mixture to the pot with the shallots, garlic, and thyme. Bring to a simmer, cover, and steam for a few minutes until mussels are cooked about 3-5 minutes (discard any mussels that do not open). Add mustard and remaining butter, stir to emulsify.
Sprinkle with chopped fresh parsley and serve.
