Shellfish In German Beer Broth

1. 1

   Heat a heavy-bottomed soup pot (such as an enameled cast iron) over medium heat. Add butter and once melted toss in garlic and shallot. Saute for 1 minute, then add the shrimp and mussels, stirring to coat the mixture in butter.

2. 2

   Put the peppercorns and caraway seeds in a spice ball and place the spice ball in the pot with the shellfish. Add the lemon peel to the pot along with a pinch of freshly grated nutmeg and the sea salt. Pour in the beer and turn the heat up to a simmer. Cover the pot and cook the shellfish for about 5 minutes, until all the mussels have opened and the shrimp are pink and firm.

3. 3

   Once the shellfish has cooked, remove it from the pot and place it on a platter. Take the broth that's left in the pot and pour it through a strainer to remove all the aromatics and any grit from the seafood. Pour the strained broth over the shellfish platter and serve immediately with plenty of Munich rye bread to sop up the juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.