INGREDIENTS
1 loaf French bread, cut into ¼ inch slices
4 pounds mussels
1 TBSP. olive oil
1 shallot, chopped
1 bottle (12 ounces) lager beer
¾ cup water
Sauce:
½ cup mayonnaise
2 cloves garlic, minced
2 TBSP. olive oil
2 tsp. lemon juice
½ tsp. Dijon mustard
1/8 tsp. ground red pepper
DIRECTIONS
Preheat oven to 450 degrees.
Place bread slices on baking sheet 15 minutes or until golden brown, turning once. Set slices aside.
Clean mussels under cold running water.
Scrape off beard from shell.
Discard open mussels that will not close if tapped with knife.
Heat oil in large saucepan over medium heat.
Add shallot; cook 1 minute or until translucent.
Add beer and water. Increase heat to high; bring to a boil.
Carefully add mussels.
Cover and cook 3 to 5 minutes or until mussels open.
Remove from heat and cool slightly.
(Discard and mussels that do not open).
Make sauce by combining all ingredients in small bowl.
Spread 1 tsp. of sauce onto each crouton slice.
Serve with mussels and broth.
Serves 4.
