Beer-steamed Mussels Recipe
pinot grigio, scampi butter, fennel sausage, cherry tomatoes, oregano, house-made focaccia
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any debris. Remove the beards if present.
- 2
Cook the Sausage
In a large pot, over medium heat, crumble the fennel sausage and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- 3
Combine Ingredients
In the same pot, add the scampi butter and allow it to melt. Add the pinot grigio, cherry tomatoes, and oregano. Stir to combine.
- 4
Steam the Mussels
Add the cleaned mussels to the pot, cover with a lid, and steam for about 5-7 minutes, or until the mussels have opened. Discard any that do not open.
- 5
Serve
Serve the mussels immediately with the broth and chunks of house-made focaccia on the side for dipping.
