Mussels with IPA & Roasted Garlic

This recipe for Maine Mussels with IPA & Roasted Garlic is a robust and fragrant dish that serves four as a main course or up to 8 as a hearty appetizer. The strong flavors of garlic and beer perfectly complement the sweet tender mussels from Maine.

Recipe provided by

Melissa Clark

Ingredients

4 pounds Maine musselsShop

2 heads garlic
1 tablespoon canola oil
2 shallots, thinly sliced
4 tablespoons butter, divided
Maine Sea Salt
One 12-ounce bottle IPA beer, at room temperature
1 loaf crusty bread, such as baguette

Serves: 4, Main Course

Directions

Preheat the oven to 350F.

Brush the heads of garlic with the canola oil and wrap in a double layer of aluminum foil. Place in the oven and roast until the cloves are soft and the aroma is nutty, about 45 minutes. Remove the garlic from the oven and slice in half around the equator. Squeeze out the roasted cloves and set aside.

In a large pot, sauté the shallots with 1 tablespoon of the butter for 2 minutes over high heat. Add the mussels and let sit for a few minutes until you begin to see shells opening a little bit. Add a good pinch of salt, pour in the beer, and add the garlic cloves. Cover the pot and let the mussels steam open, about 5-7 minutes. Add in the remaining 3 tablespoons butter and toss to combine with the mussels as it melts. (Discard any mussels that haven’t opened.)

Serve with the crusty bread.