These mussels are often served with French fries or toasted sliced baguettes.
Serves: 2Hands-on: 5 minutesTotal: 25 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter, divided
- ½ cup diced yellow onion
- ½ cup diced leeks, white and light green parts, washed and rinsed thoroughly
- 2 large garlic cloves, finely minced
- 4 springs fresh thyme
- ½ tsp. dried crushed red pepper
- 2 lbs. black mussels, scrubbed and debearded
- ¼ cup fresh tarragon leaves, chopped
- 6 oz. Belgian wheat beer
- 1½ tsp. kosher salt
- 1 tsp. ground black pepper
- ½ cup chopped fresh parsley
- Heat a wok or large skillet over medium heat and add the olive oil and 1 tablespoon butter.
- Once the oil is hot and the butter has melted, add in the onion, leeks, garlic cloves, thyme, and red pepper. Stir-fry for 1–2 minutes.
- Add in the mussels, tarragon leaves, and beer. Cover with a lid and cook for 5–7 minutes or until the mussels have opened.
- Leaving the liquids in the wok, transfer the mussels using a slotted spoon to a serving platter.
- Turn the heat to high and whisk in the remaining tablespoon of butter to finish the sauce. Season the sauce with salt and pepper before pouring over the mussels.
- Sprinkle with fresh parsley and serve immediately.