Longhorn Steakhouse Copycat Recipe
8 ounces (1 cup) Samuel Adams Boston Ale
1/2 teaspoon minced garlic
1/2 teaspoon minced shallot
2 tablespoons finely sliced celery
1 1/2 pounds fresh mussels, well rinsed
2 tablespoons unsalted butter
kosher salt and freshly ground black pepper, optional
In a medium sized saucepan, combine the ale with 1/2 cup of water, the garlic, shallots, and celery. Add the mussels, bring to a simmer over medium high heat, cover the pan and cook for 5 to 10 minutes or until the mussels open. Adjust the heat up or down to maintain the simmer.
Using a slotted spoon, lift the mussels from the broth and set aside in a serving bowl.
Add the butter to the broth in the pan and whisk in the butter, a tablespoon at a time, until incorporated. Season to taste with salt and pepper, as needed. Pour the hot broth over the mussels and serve right away.