Autumn Ale Steamed Mussels with Caramelized onion and Hot Peppers
Ingredients
- 2 Lb Mussels, cleaned and beards removed
- 1 Quart Julienne Sweet Onions
- Olive oil for cooking
- 2 Tbsp Fresh garlic, chopped
- 1/4 Cup Chopped fresh Jalapeno, Poblano, or Serrano Peppers
- 12 Oz New England Ale, Preferably something medium body.
- 2 Tbsp Chopped Fresh Thyme
- 1 each Fresh medium lemon
- 2 Oz Unsalted butter
- Salt and Pepper to taste
- Hearth Baked Bread to serve with the mussels
Instructions
- In a large pot, Heat the olive oil. Saute the onion and garlic over medium heat. Allow it to slowly caramelize. Stir occasionally. It should reach a point where it is sweet, lightly brown, and very soft. About 10 minutes over low to medium heat. You can turn the heat up a bit, but keep a closer eye on it.
- Add in the hot peppers, Thyme, and mussels, and stir. Then add the beer. Cover the pot and allow the mussels to steam in the beer for about a minute. The Mussels will open up. When all the mussels are open, remove them from the pot, into a serving bowl or bowls. Reduce the sauce in the pot by about 20 %. Then, whisk in the butter, and season with salt, pepper, and lemon juice. Pour the sauce over the mussels.
- Serve the mussels immediately. A nice sour dough bread or focaccia goes well and can sop up the extra sauce.