Ale-Steamed Mussels With Garlic And Mustard

• 2 pounds mussels in shells
• 1 tablespoon olive oil
• 4 full sprigs of thyme
• 3 garlic cloves, minced
• 2 large shallots, chopped
• Kosher salt and freshly ground black pepper
• 3/4 cup good ale
• 1 to 3 tablespoons butter, to taste
• 1 tablespoon chopped fresh tarragon or parsley
• 1 teaspoon Dijon mustard
• Crusty bread, for serving.

1. Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
2. 2. In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Saute until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened.
3. 3. Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with bread for sopping up juices.

mussels, olive oil, full sprigs, garlic, shallots, kosher salt, good ale, butter, tarragon, mustard, crusty bread

Taken from www.epicurious.com/recipes/member/views/ale-steamed-mussels-with-garlic-and-mustard-50111841 (may not work)