Mussels with beer broth

Yesterday we tried making up a recipe for mussels. At least that is how I felt. Bert might have been working from a recipe. We cut up 1/2 a medium onion, 2 cloves of garlic and cooked those in some olive oil. Then we added 12oz Sam Adams Lager and 2 pounds of mussels. We used our Dutch oven for this one.

We purchased the mussels at Wegman's. They sent us home with mussels on ice. Bert washed each one and threw out about 3-4 for broken shells. Two pounds is about right for two entrees. You also want to throw out ones that are already open and won't close if you tap them.

The mussels sat in the beer for just a few minutes it seems like before they popped open. Bert sprinkled in some basil, I think the recipe called for parsley but we didn't have any. We served with Wegman's whole grain baguette. The mussel meat was good. I liked the bread. Tough to cut, but soft in the inside. The beer broth was too sour. Next time I want to try a white wine broth instead.