Penn Cove Mussels Steamed in Quail Springs I.P.A.
1 Tbs. Olive Oil
4 cloves garlic, diced
1 large shallot, diced
1 lb. Penn Cove Mussels, bearded & rinsed
2 links Italian sausage, cooked and sliced
1 12oz. bottle Quail Springs I.P.A.
2 Roma tomatoes, diced
1/2 bunch parsley, chopped
2 Tbs. salted butter
Heat a deep-sided pan over medium heat and add the olive oil. Add the shallots and garlic, and stir until aroma is released. Add the mussels, Italian sausage and I.P.A. and cover. When the mussels have opened, add the tomatoes and parsley. Stir in the butter to incorporate. When the butter is melted, transfer to a large bowl. Serve with crusty French or Italian-style bread.