| Boston Ale Steamed Mussels in a Garlic Broth |
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| Ingredients: 1 1/2 pounds Prince Edward Island Mussels 2 tablespoons unsalted butter 8 ounces Samuel Adams Boston Ale 1 tablespoon fresh, chopped garlic 1 teaspoon fresh lemon juice 1 tablespoon fresh chopped parsley 1 cup diced tomato salt and pepper to taste |
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| Instructions: Combine all ingredients in a sauté pan and bring to boil. When the mussels open, place in a bowl with the broth. |
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