8 pounds mussels, scrubbed and debearded
4 Tbsp onions, finely chopped
4 cloves garlic, finely chopped
1/2 Tbsp fresh rosemary, finely chopped
1/2 Tbsp fresh thyme, finely chopped
1 Tbsp fresh parsley, finely chopped
3/4 c. Belgian ale, or any other dry ale
1/4 c. vegetable stock
1 1/2 Tbsp unsalted butter
In a 10 quart, or larger stock pot, add in all the ingredients except the butter. Cover the pot and bring it to a boil over medium high heat. Steam the mussels for about 5-8 minutes, or until most are opened.
Remove the opened mussels to a large heated bowl. Steam any remaining unopened mussels for another couple of minutes. If they do not open, discard them. Remove all mussels from the pot.
Add in the butter to the pot and stir. Season with salt and pepper if desired.
Pour the sauce over the mussels and serve immediately. Have a loaf of crusty bread on hand for getting all the great juice!
Recipe adapted from The New York Times Seafood Cookbook recipe by Allen Zakarin