2 lbs. Black Mussels, cleaned and debearded
1 Tbsp. olive oil
3 garlic cloves, minced
2 large shallots, chopped
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh parsley, chopped
1 tub Santa Monica Seafood Ultimate Fish Stock
3/4 cup of beer
A few slices of grilled hearty bread
Salt and black pepper, to taste
- In a pot with a tight-fitting cover, heat olive oil and then add in garlic, shallots, salt, and black pepper. Sauté until shallots and garlic are softened, about 2 minutes, and then add in beer and fish stock. Let it simmer for a few minutes.
- Add in your mussels and cover the pot. Let mussels steam, stirring once or twice, until they open, about 5 to 8 minutes. Discard any mussels that have not opened.
- Pour steamed mussels into a large serving bowl and finish it with chopped basil leaves and parsley. Enjoy with bread for sopping up the flavorful broth.