Name: Mussels Steamed in Beer with Crème Fraîche, Herbs, and Parmesan croutons
Yield: Makes 6 servings
Ingredients: 4 5 x 3 x 1/2-inch slices country-style bread, crusts removed, bread cut into 3/4-inch cubes; 1/3 cup grated Parmesan cheese; 2 tablespoons olive oil; 3/4 cup chopped fresh Italian parsley; 1/4 cup chopped fresh chives; 1/4 cup chopped fresh tarragon; 1/4 cup chopped fresh chervil (optional); 2/3 cup crème fraîche*; 3 tablespoons Dijon mustard; 1 tablespoon whole grain brown mustard or whole grain Dijon mustard; 3 tablespoons butter; 4 large garlic cloves, minced; 2 tablespoons chopped fresh thyme; 5 pounds mussels, scrubbed, debearded; 3 cups diced seeded tomatoes (about 4 large); 1 cup chopped green onions (about 4); 1 12-ounce bottle Belgian white beer (such as Hoegaarden)

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Mussels Steamed in Beer with Crème Fraîche, Herbs, and Parmesan croutonsKyoko Hamada

Mussels are a quick and simple dish that is protein-rich and nutrient-dense. Don't forget to serve steamed mussels with a spoon so as not to miss any of the beery, creamy, herb-flavored juice.

Recipe notes

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