- 3 tbsp Olive oil , extra virgin
- 3 cloves Garlic, minced
- ½ cup Yellow onion , diced
- 2 ½ lbs Mussels, scrubbed and debearded
- 1 ½ cups Beer, lager
- 2 tbsp Parsley, chopped
- To taste Salt
- 1 Baguette, split
- For brushing Olive oil, extra virgin
- 1 clove Garlic , whole
- 2 tbsp Parsley , chopped
- Preheat the broiler. In a large pot, heat olive oil over medium-high heat. Add garlic and onion and sauté until onion is translucent, about 2 minutes.
- Add mussels to the pot and stir. Stir in beer and cover pot. Cook until all the shells have opened, about 5 minutes. Discard any mussels that remain closed.
- Stir in parsley and season with salt. Transfer the mussels, evenly, to 4 bowls.
- Brush the inside of the baguette with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, until golden and toasted, about 2 minutes. Lightly rub the whole garlic clove over the toasts.
- Pour the broth over mussels. Garnish with additional parsley. Serve mussels with the garlic toasts.
- Often you can buy mussels that are debearded. This saves a lot of time, but if you can’t find them, cleaning them is not difficult. Lightly scrub the shell with a paper towel. On one side, a furry piece will come out of the shell; with your hands pull that away from the mussel. It might take a bit of force, but should come off. Repeat with all mussels
- Garnish mussels with lemon or lime juice if desired