Stout-Braised Mussels with Caramelized Onions
Just a few bold ingredients give you plenty of punch in this dish fit to be served at even the finest gastro-pub. The depth of flavor from the Stout holds up well to the mussels, without overpowering them, and is accented nicely by the caramelized onions. Serve crusty baguette or rolls alongside to soak up the delicious juices.
Servings 2
Ingredients
- 2 Tbsp. butter
- 2 onions thinly sliced
- 1/2 tsp. finely chopped fresh rosemary
- 1/4 tsp. salt
- Freshly ground pepper
- 2 lbs. fresh mussels
- 12 oz. Stout
- 1 Tbsp freshly squeezed lemon juice
Instructions
- In a large pot, melt butter over medium-high heat. Sauté onions for 2 minutes or until starting to wilt. Reduce heat to low, cover and cook, stirring occasionally, for about 20 minutes or until onions start to turn golden. Stir in rosemary, salt and pepper to taste. Cook, covered, stirring often, for about 10 minutes or until onions are very soft and golden. Uncover and cook, stirring, for 10 minutes or until well caramelized.
- Meanwhile, rinse mussels, remove beards and scrub to remove any grit, if necessary. Tap any open mussels and discard any that do not close.
- Pour stout into onions and increase heat to high. Bring to a boil, stirring and scraping up any brown bits stuck to pot. Add mussels, cover and boil for 5 to 8 minutes or until mussels have opened. Discard any mussels that do not open.
- Using a slotted spoon, portion mussels into warmed serving bowls. Stir lemon juice into broth and spoon caramelized onions and broth over mussels.
Notes
Tips: You can double the recipe to make four servings, just be sure to use a very large pot that will fit the mussels without crowding and shake the pot gently while they cook to allow them to steam evenly. For easy entertaining, prepare the onions through step 1 up to 8 hours ahead. Cover the pot and set aside at room temperature until ready to cook the mussels. Reheat the onions over medium heat until sizzling before proceeding with step 2.