Steamed Mussels with Pancetta, Yuengling, and Goat Cheese

By susanwadle

Ingredients

• 1 T canola oil
• 1/2 cup finely diced pancetta
• 1/2 cup thinly sliced shallot rings
• 2 T whole-grain mustard
• 2 pounds mussels, cleaned and debearded
• 1 cup Yuengling lager (or amber lager)
• 2 ounces goat cheese, crumbled
• 1 T finely chopped chives

Details

Servings 4
Adapted from crazygooditalian.com

Preparation

Step 1

1. Heat the canola oil in a large saucepan over mediumhigh heat. Add the pancetta and crisp for 3 minutes, stirring occasionally. Add shallots and sweat them for 2 minutes. Stir in the mustard and sauté 1 minute longer.

2. Add the mussels to the pan and pour in the beer. Immediately cover the pan and steam the mussels for 4–5 minutes. Pick out and discard any that do not open.

3. Pour the mussels and liquid into a large serving bowl and top with goat cheese and chives. Serve immediately.