INGREDIENTS
3 TBSP. butter
1 large sweet onion, chopped
1 tsp. sugar
1 tsp. black pepper
2 (12 oz.) bottles amber beer
1 1/2 TBSP. whole grain mustard
1/4 cup pickled jalapeno slices
2 lbs. mussels, debearded and scrubbed
1 small scallion thinly sliced
Salt to taste
DIRECTIONS
Cook the onions in butter over medium heat in a large covered pan until softened.
Add sugar and black pepper. Sauté until caramelized.
Add beer and mustard.
Simmer, covered 10 minutes.
Return sauce to a boil, add the jalapeno slices and the mussels; cover and cook, shaking pan frequently until mussels open, about 7 minutes.
Divide between 2 large bowls, discarding any unopened mussels; sprinkle with shallots. Serve with rye or pumpernickel bread.
Serves 2.
