Mussels! With Mushrooms, Beer, and Cheddar, with Sweet Potato oven Fries

Every once in a while, we feel like having mussels and fries.  We had mushrooms on hand, as well as cheddar, so, Mushrooms, Beer, and Cheddar Mussels.

1 lb PEI mussels, available at Gimli Fish

1-2 tsp butter (I use the local Notre Dame butter)

Drizzle olive oil

1 cup sliced mushrooms

grated nutmeg 

white pepper, to tastes

salt, to tastes

1 onion, sliced

1 cup shredded cheddar cheese (crumbled blue cheese is also wonderful), mixed with 1/2 tsp corn starch and 1/2 tsp flour

1-2 cups beer (I used Farmery's Hoppy Beer)

1/2 cup cream, optional

1/2 cup chopped green onions, with whites

optional, chilies, cilantro

Scrub and clean off the mussels.  Only use closed mussels or ones that can close.

In a large enough pot for the mussels with a lid, cook the butter, mushrooms and onions until soft.  Season with nutmeg, salt and pepper.  Add Beer and Cream  Slowly add the grated cheese, that has been tossed with corn starch and flour.  Bring to a simmer. 

 

Stir in the mussels and cover the lid.  Cook for a couple of minutes, until all of the mussels are open.  Transfer to a large bowl, pouring the sauce over the mussels.  Garnish with cilantro, or other greens, and serve immediately.  Wonderful with Sweet Potato fries.  For simplicity, they are also available at Gimli Fish.  I baked them and tossed them with a bit of smoked paprika. 

 

Enjoy!