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Later, Please
February 2020

Mussels In Beer


5 pounds mussels, debearded
1 bottle dark beer
1 head garlic, peeled and sliced
1 bunch parsley, roughly chopped
2 teaspoons coarsely ground black pepper
1 loaf crusty bread


Place all the ingredients except the bread in a pot. (If you're going to refrigerate the mussels, do it now.) When you're ready, place the pot over a high flame and cook, covered, for 2 minutes. Give the pot a shake and cook 3 minutes more until all the mussels are open. If any refuse to open, discard them. Serve straight from the pot with a loaf of crusty bread

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