Belgian Mussels

• 8 pounds mussels, scrubbed and debearded
• 2 tablespoons chopped shallots
• 1 tablespoon chopped garlic
• 1/2 tablespoon chopped fresh rosemary
• 1/2 tablespoon chopped fresh thyme
• 1/2 tablespoon chopped Italian parsley
• 3/4 cup Chimay or other Belgian ale
• 1/4 cup vegetable stock or canned vegetable broth
• 1 1/2 tablespoons unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste

1. In a large (10-quart or larger) stock pot, combine mussels, shallots, garlic, rosemary, thyme, parsley, beer and vegetable stock.
2. Cover, and place over medium-high heat.
3. Bring to a boil, and steam until mussels open, about 5 minutes.
4. Remove mussels to serving plates or a large serving bowl.
5. Add butter to pot, and stir.
6. Season to taste with salt and pepper.
7. Pour sauce over mussels and serve immediately.

mussels, shallots, garlic, fresh rosemary, thyme, italian parsley, chimay, vegetable stock, unsalted butter, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7731 (may not work)