Plummelo

Ingredients (yields Serves 2 servings)

• This is an exclusive recipe from Melissa Clark's In the Kitchen with A Good Appetite
• 
• 2 pounds mussels
• 1 tablespoon olive oil
• 4 full thyme sprigs
• 3 garlic cloves, minced
• 2 large shallots, chopped
• Kosher salt and freshly ground black pepper
• 3/4 cup good ale
• 1 to 3 tablespoons butter to taste
• 1 tablespoon chopped fresh tarragon or parsley
• 1 teaspoon Dijon mustard
• Crusty bread, for serving

Cooking Instructions

This is an exclusive recipe from Melissa Clark's In the Kitchen with A Good Appetite

1. If your mussels are farmed (and they probably are), all you need to do is rinse them under cold running water. Otherwise, if you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull off the beards, then scrub the shells well with a vegetable brush.
2. In a soup pot with a tight-fitting cover, heat the olive oil, then add the thyme, garlic, shallots, and a pinch of salt and pepper. Saute until the shallots and garlic are softened, 3 minutes. Pour in the ale and bring to a simmer. Add the mussels and cover the pot. Let the mussels steam, stirring them once or twice, until they all open, 5 to 10 minutes.
3. Use a slotted spoon to transfer the mussels to serving bowls, discarding any that haven't opened.
4. Add the butter, tarragon or parsley, and mustard to the pan juices, and bring to a boil, whisking well. Whisk until the butter melts, then taste and correct the seasonings (adding more butter if the liquid tastes bitter). Pour over the mussels and serve with good bread to sop up the juices.