Sauteed Mussels with Beer and Lemongrass

1. 1

   Put the olive oil in a medium skillet over high heat.

2. 2

   Once the oil is hot add the mussels and cook for 1 minute.

3. 3

   Reduce the heat to medium and add the bell pepper, garlic, lemongrass and shallots.

4. 4

   Stir for 1 minute and then add the beer, cream, peas, basil, lemon juice, crab base and hot sauce.

5. 5

   Continue to stir until the mussels are completely open, then let simmer until the sauce is reduced by a quarter, 3 to 4 minutes.

6. 6

   Serve with crusty French bread, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.