Mussels in Beer Broth

Photography by: Chris Court
These bivalves boast vitamin B12; not getting enough may increase cognitive decline.
NaturalHealthMag.com

Ingredients

1 tablespoon oil
2 chopped shallots
3 chopped garlic cloves
5 diced tomatoes
1 tablespoon fresh thyme
1 tablespoon butter
¼ teaspoon red pepper flakes
2 ½ cups wheat beer
2 pounds rinsed mussels
juice of ½ lemon
Garnish: cilantro

Nutrition Facts

Per serving: 330 calories, 10.5 g fat (3 g saturated fat), 58 mg cholesterol, 24 g protein, 25 g carbohydrates, 2.5 g fiber, 372 mg sodium

Directions

Heat 1 tablespoon oil in a large saucepan over medium heat. Add 2 chopped shallots and 3 chopped garlic cloves; cook 4 minutes. Add 5 diced tomatoes, 1 tablespoon fresh thyme, 1 tablespoon butter, ¼ teaspoon red pepper flakes and 2 ½ cups wheat beer; bring to a boil. Add 2 pounds rinsed mussels and cover; simmer until mussels open, 3 to 4 minutes. Using a slotted spoon, transfer solids to serving bowls. Season liquid with juice of ½ lemon and pepper to taste; boil until reduced by half. Top mussels with beer broth. Garnish: cilantro