1 pack thawed PanaPesca Blue Mussels
1 tbsp olive oil
2 tbsp sliced garlic
1/4 cup julienne shallot
1/2 cup Pilsner beer or beer of your choice
1 tbsp raw butter softened
1 tbsp tarragon or Italian parsley
4 sprigs of thyme
1/2 tsp Dijon mustard
Ground black pepper to taste
French baguette or crusty bread
In a sauce pan, heat the olive oil over medium heat.
Add the shallots and cook for 30 seconds.
Add the garlic and cook for 30 seconds.
Add the beer and thyme.
Continue to heat the contents up to a boil, then add the mussels to the liquid, being careful not to add any pieces of shells that might be in the package.
Add black pepper to taste, cover and cook at a simmer for 2-3 minutes.
All of the mussels should be open at this point. If not, remove from the liquid and pry open.
Divide into bowls and serve with warm crusty bread.